Fry the olive oil, butter, garlic and onions in a large heavy-bottomed saucepan until softened, but not coloured. Add the rice and fry for a further 5 minutes, until the rice grains are slightly translucent.
Add the wine and stir for a minute or two, before adding a ladle of warm stock. Stir until the rice absorbs the liquid. Repeat the process for 20-30 minutes until the rice is tender with a slight nutty bite and a creamy rich texture. Add the peas and cook for 2 minutes before removing from the heat. Stir in the seasoning and the Parmesan and serve immediately with mint and extra grated Parmesan.
Tip: For a super-indulgent risotto, stir through a knob of butter just before serving.
Recipe by Hannah Lewry, courtesy City Press iMagazine.