Directions

• Pea purée
• Peel and chop finely the shallot.
• Drizzle olive oil on a heavy pan and preheat on a medium heat. Add shallot and fry slowly until soft and translucent.
• Add peas, stirring to coat them in the oil. Fry them slowly for about 6 to 7 mins until soft and fragrant.
• Add salt, black pepper and the zest of a half lemon.
• Set aside 4 tbsp of peas (for the garnish) and let the rest cool.
• Then blend into a puree using a hand blender.
• Rice
• Drizzle olive oil on a heavy pan and preheat on medium heat.
• Once it is hot, add the rice, stirring to coat it in the oil. Fry for 2 to 3 minutes (this will release more starch, making the risotto creamier).
• Add the wine (it should hiss) and cook for 2 to 3 minutes, or until nearly evaporated.
• Turn the heat down to medium. Now start adding the hot stock to the rice, a ladleful at a time, waiting until each addition has been fully absorbed before adding the next and stirring very often (stirring also allows more starch to be released).
• The pea puree needs to be added midway through the process (approximately 10min after starting to add stock).
• Keep checking the texture of your rice, you may not need to add all stock.
• Once the rice is ready, turn off the heat.
• Add butter, ⅔ amount of grated Pecorino and chopped basil. Mix well until the texture is smooth and creamy.
• Plating
• Divide risotto in 4 plates, sprinkle some grated Pecorino and place reserved peas on the top of each plate.
• Grate the rest of the lemon zest over peas and sprinkle with black pepper.
• Add some pea shoots on the top.