Risotto with Peas, Marjoram, and Asiago

Name: Risotto with Peas, Marjoram, and Asiago
Yield: serves 4
Ingredients: 6 to 8 cups homemade or low-sodium store-bought chicken stock; 3 tablespoons extra-virgin olive oil; 2 shallots, minced; 1 cup Arborio or Carnaroli rice; 1/2 cup dry white wine; 1 1/2 pounds garden peas, shelled (1 1/2 cups); 3 tablespoons unsalted butter; 1 cup grated Asiago cheese (about 4 ounces); 1 tablespoon coarsely chopped fresh marjoram leaves, plus several sprigs for garnish; Coarse salt and freshly ground pepper

January 26, 2012

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.

Recipe notes

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