Risotto with Pecorino & Peas

Direction

1. Add butter and onions to a large stock pot. Bring onions to a sizzle over medium-high heat. Cook for about 2 minutes or until soft. Avoid color.
2. Once onions are soft, add risotto and stir with a wooden spoon or rubber spatula, completely coating the rice with the butter. Continue stirring for about 30 seconds, gently cooking the rice and avoiding color.
3. Add enough stock to fully cover the rice and bring to a boil, gently stirring so the rice will not stick to the bottom of the pot. 
4. Reduce heat to a simmer. Allow the stock to be absorbed by the rice. During this process (about 15 minutes), there should be a little amount of stock just above the surface of the rice the entire time; if it goes below, add enough stock to bring the liquid back above the surface. Continue stirring so the rice will not stick to the bottom of the pot. There may be extra stock left over so it is not necessary to use all of it. Cook until the rice is fully cooked but still has a toothsome bite. Add peas and cook for one minute. Allow the risotto to be loose. 
5. Take the pot off the heat. Add cheese and mint. Stir aggressively, emulsifying the cheese into the rice. The pot should be steaming. As the liquid emulsifies with the combined fats from the butter and cheese and the starch from the rice, the risotto will thicken to an unctuous, porridge-like consistency. Season with salt to taste.
6. Divide ½ cup portions of risotto evenly onto plates. Tap the bottom of the plate to allow risotto to flow and settle. Garnish with more cheese if desired.