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1
Bring the stock to a boil in a medium saucepan over medium heat; reduce heat, and keep at a low simmer.
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2
Meanwhile, heat the oil in a large, heavy-bottomed saucepan over medium heat.
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3
Add the shallots, and cook, stirring frequently, until they are softened and translucent, about 4 minutes.
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4
Add the rice; cook, stirring frequently, until it is thoroughly coated and slightly fragrant, 3 to 4 minutes.
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5
Add the wine, and cook, stirring constantly, until it is completely absorbed.
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6
Using a ladle, add 3/4 cup hot stock to the rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake.
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7
Continue adding stock, 3/4 cup at time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center and the liquid is the consistency of heavy cream, a total of 18 to 20 minutes; the mixture will continue to thicken slightly when removed from heat.
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8
About 12 minutes into cooking, stir in the peas.
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9
Watch carefully, adding smaller amounts of liquid if necessary to make sure it does not overcook.
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10
The rice should be al dente but no longer crunchy, and the peas tender and bright green.
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11
Remove from heat.
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12
Stir in the butter, cheese, and chopped marjoram; season with salt and pepper.
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13
Serve garnished with marjoram sprigs.
