Pea Risotto with Mozzarella, Spring Herbs

Name: Pea Risotto with Mozzarella, Spring Herbs
Total time: 60 min
Ingredients: 1 kg peas, podded, shells reserved; 80 ml olive oil (⅓ cup); 2 garlic cloves, finely chopped; 100 gm carnaroli rice; 150 ml dry white wine; 600 ml mozzarella whey (see note), heated; 40 gm chilled butter, diced; 40 gm Parmigiano-Reggiano (preferably 36 months old), finely grated plus extra to serve; ⅓ buffalo mozzarella ball, blended until smooth, plus extra torn to serve (optional); 2 tsp Champagne vinegar, or to taste; 1 cup mixed spring herbs, such as thinly sliced sorrel, fennel fronds, flowering chives, flat-leaf parsley, chervil and pea shoots; Finely grated lemon rind and extra-virgin olive oil, to serve; Fennel pollen (optional; see note), for dusting

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Hobart's Fico slipped us their recipe - lucky us.

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Ingredients

1 kg peas, podded, shells reserved
80 ml olive oil (⅓ cup)
2 garlic cloves, finely chopped
100 gm carnaroli rice
150 ml dry white wine
600 ml mozzarella whey (see note), heated
40 gm chilled butter, diced
40 gm Parmigiano-Reggiano (preferably 36 months old), finely grated plus extra to serve
⅓ buffalo mozzarella ball, blended until smooth, plus extra torn to serve (optional)
2 tsp Champagne vinegar, or to taste
1 cup mixed spring herbs, such as thinly sliced sorrel, fennel fronds, flowering chives, flat-leaf parsley, chervil and pea shoots
Finely grated lemon rind and extra-virgin olive oil, to serve
Fennel pollen (optional; see note), for dusting