Place basil and peas in boiling water for three minutes, strain, add a tablespoon of butter, sprinkle with salt and pepper and puree with immersion blender, set aside. Place vegetable stock in a pot and bring to a simmer. Keep stock hot during the entire cooking process. Melt butter and oil in a large sauté pan and sauté shallot and garlic until shallots are translucent. Add rice, stir rice with butter and onion for about five to seven minutes until rice absorbs butter and rice becomes translucent. Add wine, bring to a simmer and let the wine cook out. Add 1 cup of stock and simmer on low until liquid is absorbed. Add 1 cup more stock and simmer until liquid is absorbed. Add last cup of stock and simmer until all liquid is absorbed. Taste rice. Add salt to taste. If rice too al dente for you add a bit more stock as necessary and simmer until all liquid is absorbed. Once rice is fully cooked add parmesan cheese and chopped basil. Gently stir basil-pea puree with risotto and serve.

TIP! Leftover risotto can be made into Arancini Di Riso, which is fried risotto balls.  When risotto is cold form the risotto into small balls and stuff with a piece of mozzarella.  Coat with beaten egg and then panko bread crumbs and deep fry.  Serve with tomato sauce and grated Parmesan cheese.

As seen in the JoyofKosher with Jamie Geller Magazine (Bitayavon Winter 2011) – Subscribe Now