Risotto with Peas and Parmesan

6-8 cups chicken stock
Boiling water, as needed
3 tablespoons unsalted butter, divided
1/3 cup peeled and minced shallots
2 cups Arborio rice
Salt and freshly ground pepper
1 cup fresh or frozen thawed green peas
3/4 cup grated parmesan cheese

Bring chicken stock to a boil over high heat.  Reduce heat to low, cover and keep hot.  Fill a small saucepan with water and heat over high heat until boiling.  Lower heat, cover, and keep hot.

In another large saucepan, heat 2 tablespoons butter over medium high heat until butter foams. When foaming subsides, cook shallots until soft, stirring frequently with a wooden spoon, about 3-4 minutes.  Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.

Increase heat to medium and, using a ladle, add about 1 cup of hot stock to the rice.  Cook the rice, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed.  Add the remaining stock, 1/2 cup at a time, stirring constantly and adding more stock only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16-20 minutes.

Adjust the heat so the rice simmers rapidly throughout the cooking.  Use boiling water if stock has been used and rice requires more cooking time.  The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite.  Taste and adjust seasoning with salt and pepper.  Remove from heat and stir in the remaining 1 tablespoon butter, peas, and Parmesan.  If risotto is thick, use any leftover stock or water to thin as needed.

To server: ladle risotto into 4 shallow bowls, top with grated parmesan cheese and serve immediately.