Pea Risotto with Parmesan Crisps

Ingredients

• 1.5 litres chicken stock (or about 6 cups or so)
• 1 cup Parmesan cheese (freshly grated Grana Padano-parmesan is the best)
• 1 cup peas (frozen baby peas are perfect)
• 2 cups extra chicken stock
• 2 cups carnaroli risotto rice (don’t be tempted to use supermarket aborio risotto rice)
• 50g butter
• 2-3 tablespoons olive oil
• 1 small diced onion (diced)
• ½ cup white wine (any type)
• 2 tablespoons chopped parsley and grated parmesan

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