(use organic whenever possible)

1 lb. arborio rice (organic is best)
¼ cup olive oil
3 cups graded parmesan cheese
3 medium spring onions
2 medium carrots
2 stocks of celery
3 cups freshly shelled peas (2–2.5 lbs. pea pods)
1 tsp. pink Himalayan (or regular) salt
½ tsp. black pepper
1 cup white wine
1.5 liters (1.5 quarts) of medicinal broth*


Cut onions, carrots, and celery into small cubes and set aside. Using a large pot, either cast iron or stainless steel (avoid non-stick), pour in olive oil and let it heat (do not let it smoke). Add salt, pepper, onions, carrots, and celery and stir continuously for about 5 minutes until light brown. Add rice and continue to stir for a couple of minutes to let rice soak in flavors. Add wine and allow liquid to evaporate while stirring. Cook for about 15 to 20 minutes, but don’t overcook. Rice should feel slightly al dente.

Begin ladling in broth one ladle at a time until all broth is incorporated. Stir continuously. Your rice should never be completely dry or stick to the bottom of the pot. Depending on the consistency you like (thicker or thinner), keep adding broth till you reach your desired consistency. Add water to finish if you run out of broth.

Five minutes before risotto is cooked, add peas and parmesan cheese and stir.
Serve with love.

Serves 6–8 people.

*You can make a quick version of medicinal broth by boiling 3 stocks of kombu seaweed or use boiling water if you don’t have broth or seaweed.

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