Servings: 4-6

Ingredients:

• 2 cups Carnaroli/Arborio Rice
• Spice Tribe Porcini Paradiso Mushroom & Herb Blend
• Spice Tribe Sacred Valley Pink Peruvian Salt
• Spice Tribe Late Harvest Black Peppercorn
• 2 big Shallots, finely chopped
• 4 tbsp Unsalted Butter
• 1 cup Dry White Wine
• 6 cups Vegetable Broth
• 3 cups English Peas, blanched
• 1 bunch Medium-sized Asparagus (remove the root end, thinly slice the stalks and cut the asparagus tips lengthwise for garnish)
• 4 stalks Green/Spring garlic, thinly sliced (keep the white and green part separated)
• Olive Oil
• Parmigiano Reggiano
• Mint leaves for garnish

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Instructions:

1. Bring up the vegetable broth to boil, reduce heat and let it simmer for 5 minutes. Set aside and keep warm.
2. In a large skillet, heat 2 tbsp of butter over medium heat. Add green part of the spring garlic, asparagus tips, 1 cup of English peas, season with salt and peppers and cook for 2 to 3 minutes until tender. Transfer to a plate and set aside for garnish.
3. In a large saucepan, heat up 1 tbsp butter and 1 tbsp olive oil over medium heat, then add the shallots and white part of the green/spring garlic and let it cook, stirring constantly until translucent and fragrant without browning.
4. Add the rice to the shallot mixture and toss to coat, stirring constantly, toast the rice for about 1 to 2 minutes until lightly golden.
5. Add the wine and cook stirring constantly until the wine has almost evaporated.
6. Add the warm vegetable broth one cup at the time, continuing to stir until all the liquid is almost absorbed before adding more. Continue this process, for approx. 20 minutes, until rice is cooked through al dente. Once all the broth has been added and cooked into the rice, remove the pan from the heat, add remaining butter, 2 cups of blanched English peas and parmesan cheese, adjust the salt, and freshly cracked black pepper. Combine well and let it sit for 2 to 3 minutes.
7. Serve individually or in a big platter and garnish with asparagus tips English peas set aside previously, mint leaves and grated Parmigiano.