Recipe for Pea and Mint Risotto

Prepare the broth with a cube. Peel, wash, and finely chop the shallots. Sauté them in a large pot in hot oil. Add the rice, stir, and let it become translucent.

Pour the white wine and let the alcohol evaporate. Lower the heat. Add the rice with 2 ladles of broth, stirring regularly. Season with salt and pepper. Add more broth when the rice has absorbed all the liquid. At halfway through cooking, add the peas and mint. The cooking time for a risotto varies between 18 and 20 minutes.

To finish, turn off the heat, add the parmesan, adjust the seasoning, and cover for a few minutes. Use this time to prepare cheese shavings to garnish your plate along with a few extra mint leaves.