Perfect risotto is easy to make; the keys are to be sure the stock is fully incorporated after each addition and to avoid overcooking the rice. If you prefer, you may use Parmesan instead of Asiago cheese in this recipe.
Ingredients
serves 4
Step 1
Bring the stock to a boil in a medium saucepan over medium heat; reduce heat, and keep at a low simmer.
Step 2
Meanwhile, heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the shallots, and cook, stirring frequently, until they are softened and translucent, about 4 minutes. Add the rice; cook, stirring frequently, until it is thoroughly coated and slightly fragrant, 3 to 4 minutes. Add the wine, and cook, stirring constantly, until it is completely absorbed.
Step 3
Using a ladle, add 3/4 cup hot stock to the rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake.
Step 4
Continue adding stock, 3/4 cup at time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center and the liquid is the consistency of heavy cream, a total of 18 to 20 minutes; the mixture will continue to thicken slightly when removed from heat. About 12 minutes into cooking, stir in the peas. Watch carefully, adding smaller amounts of liquid if necessary to make sure it does not overcook. The rice should be al dente but no longer crunchy, and the peas tender and bright green.
Step 5
Remove from heat. Stir in the butter, cheese, and chopped marjoram; season with salt and pepper. Serve garnished with marjoram sprigs.
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