Spring Risotto | The Gourmandise School

Ingredients

• 8 Cups Vegetable Stock
• 4 Cloves Garlic (minced)
• 1/4 Cup Olive Oil
• 1 Leek (finely chopped)
• 1 Shallot (minced)
• 1 Fennel bulb (cut in half and sliced into half moons)
• 2 cups Arborio Rice
• 1/2 cup Dry White Wine
• 1 bunch Parsley
• 1 bunch Tarragon or Chives
• 1 bunch Basil
• 2 Tbsp Olive Oil
• 1 tsp Kosher Salt
• 1 Lemon (zested and juiced)
• 1/2 cup Fresh Shelling Peas
• 4 ounces freshly grated Parmigiano Reggiano