Spring Pea Risotto with Mint, Tarragon, and Crispy Shallots – Grand Fete

Ingredients

• 1 onion, finely diced
• 4 cloves garlic
• 4 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 2 cups arborio rice
• 1 cup dry white wine
• 4-5 cups vegetable broth
• 1/2 cup parmesan cheese, freshly grated
• 1/2 cup frozen peas, defrosted
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon pepper
• 1/2 cup frozen peas
• 1/4 cup Parmesan cheese
• 2 tablespoons pine nuts
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1/2 cup olive oil
• 1/2 cup packed fresh basil leaves
• About 10 fresh mint leaves
• 6-7 tarragon sprigs
• 2 tablespoons fresh lemon juice
• 1 small clove of fresh garlic
• 1/4 cup vegetable oil
• 2 shallots, peeled and thinly sliced into rings
• Lemon zest from one lemon
• Fresh mint leaves