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.