2tablespoonolive oil(extra virgin - divided in two 1 tablespoon portions)
4cupsvegetable stock(be sure to have 1-2 cups more in case its needed)
1teaspoonmint oil(see instructions)
Making the Mint Oil
Combine the mint leaves and olive oil in a saucepan. Over very low heat, warm the olive oil until the oil is greenish in color should take approx 15-20 min.Puree oil in a blender, mortar and pestle, food processor or nutribullet and pass through a fine sieve or cheese cloth.Set aside to drizzle on the risotto before you serve.
Making The Risotto
Add 1 tablespoon of the olive oil to a large skillet or frying pan and bring to medium heat, add onions and cook until translucent (about 2-3 minutes). Add Arborio rice, stir to coat rice with oil.
Add about half of the vegetable stock and bring to a simmer. As the rice absorbs the stock continue adding stock gradually. Stir constantly.*Preferably, your vegetable stock is in a sauce pan and warmed for best results and a shorter cooking time.
Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the fresh peas and most of the Parmesan cheese reserving some for topping the risotto.
Serve immediately topped with grated Parmesan and mint oil or see alternate instructions for mint addition during the cooking process.
*If you would like your fresh pea and mint risotto to be green (as it would be served in Chef Ramsay's restaurant(s)), you can puree some of the peas.