1. Bring the vegetable stock to boil and then lower the heat. Leave to simmer on one side.
2. Pour two tablespoons of extra virgin olive oil in a non-stick pan and turn the heat to medium-low.
3. Slice the shallot thinly and add it to the pan, sautéeing slowly.
4. Once the shallots have turned golden, add the peas. Then add a ladle of broth and cover the pan, allowing the peas to cook slowly.
5. In the meantime, prepare the rice. Pour the rice in a separate, deep, non-stick pot over a medium-high flame. Mix it every minute until it is toasted.
6. Pour in the white wine and combine well.
7. As soon as the majority of the wine has evaporated, pour in two ladles of simmering broth and mix thoroughly. When the rice has absorbed most of the broth, pour in some more. Repeat this process until the rice is al dente (cooked through but still has a bite).
8. Once the peas are soft and cooked, pour them into a blender.
9. Add another couple of tablespoons of broth and two tablespoons of Riserva extra virgin olive oil, with a pinch of salt and pepper.
10. Blend until smooth, adjusting with more olive oil or broth if necessary: you should have a smooth, liquid but dense mix.
11. Pour this mixture into the rice.
12. Add half a ladle of broth to the rice and then remove the pot from the heat.
13. It’s time for the mantecatura phase. Add ¼ cup of grated parmigiano and the diced mozzarella, as well as a generous grind of pepper.
14. Mix vigorously to combine all the ingredients and melt the cheese. Taste and adjust according to your personal preference.
15. Leave the risotto to sit for a couple of minutes, allowing the juices to combine.
16. Plate the risotto in a large, flat, serving dish and top with a drizzle of Riserva extra virgin olive oil, a sprinkle of pepper, and as much lemon zest as your heart desires!
