Mountainoak Gouda Risotto with Spring Peas & Black Pepper

Ingredients

• 1⁄2 cup Carnaroli rice – I recommend Acquerello brand, if available
• 2 1/2 cups chicken stock
• 1⁄2 cup dry white wine
• 2 tbsp Ontario unsalted butter, cubed
• 1⁄2 cup Mountainoak Gouda cheese, grated (or any aged Ontario Gouda)
• 1⁄2 cup fresh peas (frozen works as well)
• 1 tbsp chopped chives
• 1 tsp kosher salt
• A generous helping of fresh-cracked black pepper