Risotto with Shaved Truffles and Peas Prep Time: 15 minutes Cook Time: 45 minutes Servings: 4 Ingredients - 1 cup frozen peas, blanched - 1/3 cup olive oil, extra virgin - garnish: chopped fresh parsley, chopped fresh basil, shredded fresh Parmesan cheese - 1 tablespoon butter, unsalted - 1 medium onion (white or yellow), diced fine - 2 shallots, diced fine - 2 cups rice - shaved truffles - 1 cup Pinot Grigio wine (dry white wine) - 5 1/2 cups hot beef broth - salt and pepper    A hearty, Italian main dish prepared with blanched peas, fresh herbs, and shaved truffles.   Directions Over medium low heat, cook oil, butter, shallots and onions for approximately 4 minutes.	1

	Add 2/3 cup of warm broth, stirring often until mixture has a soft and creamy texture (approximately 15 minutes). Stir in rice and truffles. Continue to cook for an additional 2 to 3 minutes, stirring constantly. Add wine. Continue to cook until wine has evaporated. Over low heat, pour in 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, pour an additional 2/3 cup of hot broth. Stir constantly. When moisture has been absorbed, add additional 2/3 cup of hot broth. Stir constantly. Repeat until broth is gone. Season to taste. Toss in blanched peas. Garnish, if desired. Serve immediately.	2