Step 1:
1. Sweat off the onion in a oiled saucepan, about 3-5 minutes should do Step 2:
2. Add arborio rice and coat in the oil, now add the white wine and cook out. (this is basically evaporating the liquid. ***stir constantly Step 3:
3. Add stock a tenth at a time and each time make sure you cook the liquid out. ***stir constantly Step 4:
4. While doing this blanch the peas, strain and mix the chopped mint into it. Step 5:
5. After about 20 minutes the rice should have doubled in size and will still taste a bit crunchy. Step 6:
add the minted peas, butter and cream. Stir for a couple of minutes and serve. 