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1
Blanch the 1 cup of frozen peas in salted, boiling water for 1 minute, drain, and shock in ice water.
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2
Once the peas have cooled, remove them from the water and let dry on a paper towel.
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3
Puree in a food mill or food processor until smooth, scraping down halfway through.
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4
Set aside.
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5
In a heavy-bottomed saucepan, sweat the onions in 4 tablespoons of butter with a bit of salt.
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6
Add the rice, and stir over low heat until the rice is hot, coated with butter, and begins to whiten.
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7
Add wine, salt, and pepper.
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8
Simmer over low heat, stirring until the liquid has almost evaporated.
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9
Add enough warmed chicken stock to just cover the rice.
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10
Simmer using as low a heat as possible, stirring occasionally until liquid is nearly absorbed.
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11
Continue to add more stock in the same manner, stirring frequently, until rice no longer has a hard center but is firm, not mushy.
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12
Rice should be slightly al dente and moistened with a creamy, lightly thickened broth, about 20-25 minutes.
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13
When close to done, add the Parmesan cheese and the pea puree.
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14
Mix until well combined, and add the remaining cup of defrosted peas from the refrigerator.
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15
Adjust seasoning and remove from heat.
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16
Stir in the remaining 2 tablespoons of butter, and top with a swirl of good olive oil.
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17
Enjoy immediately.
