This risotto recipe uses one of our favorite local spring finds this time of year: shoots. Shoots are the very young stems and leaves of a plant. They're crisp, refreshing and tender. They have a subtle flavor similar to their full grown plant or vegetable - such as peas, sunflowers or radishes - and are an excellent source of nutrients.
Chop the onion and garlic. In a heavy bottomed pot, melt the butter and oil over medium high heat. Saute the onion and garlic until soft, about 5 minutes. Season with a couple pinches of salt. Meanwhile, heat the broth.
Add the rice to the pot, stirring and cooking for 2 minutes. Pour in the wine and cook another minute, scrapping up anything stock to the bottom of the pan. Lower the heat to medium low and add in a ladle of broth. Cook and stir until the liquid is absorbed. Then add another ladle of broth. Repeat this process several times until you've gone through more than half of the broth. Add the peas.
When almost out of broth, start tasting to see if the rice is cooked. If not, continue adding broth and cooking until tender and rice will no longer absorb the liquid. When done, remove from the heat and stir in the Parmesan and shoots. Taste and season with salt and pepper.