Spring Pea Risotto

by Katie Johnstonbaugh of
2 T. olive oil
2 T. butter
1/2 medium onion
2 cloves garlic, minced fine
1 1/2 c. arborio rice
5 cups chicken stock
2 cups peas (fresh or frozen)**
1 c. parmesan cheese
1/2 t. salt or to taste
1/2 t. black pepper
Optional:  1/4 c. heavy cream, half-and-half or whole milk
Melt butter in sauce pan along with olive oil.  Chop onion and add to oils.  Saute on medium-low (don't brown) until onion is transluscent, about 5 minutes, stirring frequently.  Add in garlic, saute another minute to release flavors.  Add in rice, stirring constantly and saute another 2 minutes.  Again,stirring constantly, add in chicken stock a cup at a time on medium heat until rice absorbs liquid, then add one more cup, etc.   When adding the last cup of broth, also add the peas to allow to cook a bit.  After the last cup of broth is absorbed, add in the cheese and stir well.  If using cream or milk, add at the last minute and stir in. Taste for salt preference and add salt and pepper.  Stir well and serve!