Sweet Pea Risotto

This was dinner on Saturday night. I was intending to serve with flounder. The flounder was a disaster. I will have to go complain tell the store about the horrible flounder they sold to me. The flesh turned into liquid mush. I read that sometimes arrowtooth flounder gets sold as flounder. The arrowtooth produces an enzyme soon after it dies. The enzyme turns the flesh into liquid mush.

The risotto was quite yummy.

- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 yellow onion; diced
- 2 cups arborio rice
- 1/2 cup madeira wine
- 4-8 cups chicken broth or stock
- sea salt
- fresh black pepper
- 1 cup grated parmesan cheese
- 2 1/2 cups frozen sweet peas; thawed

1. In a large pot, melt butter and add olive oil. Saute diced onion until translucent. Add rice, coat with fat and cook for about another minute.
2. Add wine and stir in. Let rice absorb wine. (Use a dry white wine. I used madeira since I tend to keep fortified wines in the fridge and I didn't want to open up a bottle of white wine for the dish.)
3. Add about half cup of stock, stir and let rice absorb liquid. Continue adding stock in half cup increments, stirring and allowing each addition to absorb. Repeat until rice is al dente.
4. Meanwhile puree about 1 3/4 cups of green peas. You may need to add a little water to get the puree going.
5. Just before serving, add the pureed peas, the rest of the peas, salt, pepper, and grated parmesan cheese.