Pea and Mint Risotto

Directions

1. 1
   In a large saucepan, heat the oil.
2. 2
   Add the garlic and shallot, cover and cook over moderately low heat until softened, about 3 minutes.
3. 3
   Add the rice and stir over moderately low heat until slightly translucent, about 2 minutes.
4. 4
   Add 1 cup of the warmed chicken stock and cook, stirring, until nearly absorbed.
5. 5
   Continue adding the stock, about 1 cup at a time, stirring until the stock is absorbed before adding more.
6. 6
   Cook, stirring, until the rice is al dente and suspended in thick, creamy liquid, about 17 minutes total.
7. 7
   Season with salt and pepper; discard the garlic.
8. 8
   Add the peas and cook just until heated through.
9. 9
   Stir in the cheese and mint and serve.