2 1/2 C chicken broth + more to thin broth at the end if necessary
1/2 bunch pea tendrils, roughly chopped
1 1/2 C fresh english peas
1/2 C arborio rice
2 tbsp unsalted butter
1 tbsp mint, chiffonade
1 shallot, diced
Pecorino Romano, to finish
Extra virgin olive oil
Cracked black pepper
Place the butter and shallot in a large saucepan. Cook over medium heat until the shallot becomes soft and translucent. Add the peas and a generous pinch of sea salt. Cook for 2-3 minutes.
Add 2 C broth and cook at a gentle boil covered for 10 minutes. Add the rice and the remaining 1/2 C broth. Cover and cook at a gentle boil for about 20 minutes or until rice is tender to the bite.
Stir in the pea tendrils and cook for 2-3 minutes until tender. Before serving, stir in the mint and season to taste with salt and pepper. Scoop the risi e bisi into individual bowls and finish with a drizzle of fruity olive oil and Pecorino Romano.