1 tablespoon coarsely chopped fresh Marjoram leaves, plus several sprigs for garnish
1&1/2 cups of peas
6 to 8 cups of chicken stock
3 tablespoons of extra-virgin olive oil
2 shallots, minced
1 cup of arborio rice
1/2 cup dry white wine
3 tablespoons of unsalted butter
coarse salt and freshly ground pepper
Bring stock to a boil in a medium saucepan over medium heat; reduce heat and keep at a low simmer.
Meanwhile, heat oil in a large heavy bottom saucepan over medium heat. Add shallots and cook, stirring frequently until they are softened and translucent, about 4 minutes. Add rice, cook until it is thoroughly coated and slightly fragrant, 3 to 4 minutes. Add wine and cook, stirring constantly, until it is completely absorbed.
Using a ladle, add 3 cups hot stock to rice mixture; stir constantly with a wooden spoon until it is thick enough to leave a clear wake behind the spoon.
Continue adding stock 3/4 cups at time, stirring constantly after each addition, until rice is mostly translucent but still opaque in the centre and liquid is the consistency of heavy cream, approx 20 minutes. The mixture will continue to thicken slightly when removed from heat. About 12 minutes into cooking, stir in peas. Watch carefully, adding smaller amounts of liquid if necessary to make sure it does not overcook. The rice should be al dente but no longer crunchy and the peas tender and bright green.
Remove from heat. Stir in butter, cheese and chopped marjoram and season with salt and pepper. Serve immediately, garnished with marjoram sprigs.