Instructions

1. Finely chop the onion and celery.
2. Heat 1 cube of butter and sweat the onion and celery until soft.
3. Meanwhile, heat the stock in another saucepan and keep it simmering on a low heat.
4. When the onion is softened, add the rice, and set top higher temperature continuously stir until the rice grains look translucent. Then pour in the wine and keep stirring.
5. Once the wine is absorbed by the rice, add a ladleful of hot stock and stir with a wooden spoon until the liquid completely absorbed into the soup. Then add another ladleful of stock. Keep doing this until the rice is tender but still has a bite (al dente) and the texture is creamy.
6. Turn off the heat. Add the grated cheese, a small cube of butter and the peas. Season with salt and pepper. Stir, then cover and let it stand for 5 minutes.
7. Serve it hot with a spoonful of pesto, mint leaves and green pea sprouts scattered on top and olive oil drizzled over it.