Risotto rice (arborio, nano vialone - whatever you can get your hands on!)
Peas (assuming we're all using frozen - if you have access to fresh shelling peas, put the shells in the chicken stock to infuse with pea flavor), same quantity as rice
1 red onion, finely diced
2 celery hearts, finely diced
Large knob of butter
Glug of good olive oil
Dry vermouth or white wine
Kosher salt and freshly ground pepper
In one saucepan, bring chicken stock to the boil. In a separate heavy-bottomed saucepan, sweat the celery and onion in plenty of butter and olive oil until soft and sweet but not brown. Add the rice, seasoning generously and stirring to coat each grain.
Move the rice around until it smells toasty, then add a large glass of vermouth or white wine. Keep stirring and, when it's absorbed, add a ladle of hot chicken stock. If using frozen peas, add half of them about 5 minutes into this process. If using fresh peas, add them 10 minutes in. Keep stirring the risotto and peas, adding chicken stock ladle by ladle.
Blanch the rest of the peas in the chicken stock until just tender. Blitz to a puree with salt and olive oil. Reserve.
When the rice is al dente, add a final ladle of chicken stock to make sure the consistency is loose and almost soupy. Stir through the bright green pea puree, some grated Parmesan and another glug of olive oil. Taste for salt and serve with more olive oil, Parmesan and black pepper on top.