Method

Bring the stock to a full boil in a saucepan, add the mint and parsley sprigs, reserving the chopped herbs for garnish.  When boiling, cover and reduce heat just to keep the stock heated.  

Heat the oil in a heavy 2 to 3 quart saucepan until extremely hot but not smoking.  Lower heat, stir in the shallots, and cook over medium heat, stirring frequently with a wooden spoon until softened and translucent, but not browned (about 8 minutes).

Stir in the rice and saffron and cook, stirring with a wooden spoon until toasted and opaque, 3 to 4 minutes.  Add the wine and lemon zest, and cook, stirring constantly, until the wine is absorbed, about 3 minutes.  

Remove the herb sprigs from the stock. Add a ladleful of about 1/2 cup of the simmering   stock to the rice, and cook, stirring constantly, until all the stock is  absorbed. Continue stirring and adding the stock a ladleful at a time, waiting until the liquid is absorbed each time before adding more, until the rice is tender and creamy yet still a little al dente, about 18 minutes (you may have stock left over).

Halfway through this process, season with salt and pepper to taste.  With the last addition of   stock, gently fold in the peas.

Remove the pan from the heat and stir in the cheese and lemon juice with about 1 tablespoon of the parsley and one tablespoon of the mint.

Serve   immediately, garnished with the remaining chopped herbs and pass a heaping mound of additional  cheese so diner's may suit their own tastes. 

Serves 4 to 6.

Contributor: pat ciesla

 

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