Sweet Pea Risotto

1 quart chicken broth
1 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons unsalted butter
1 small onion, chopped
2 garlic cloves, chopped
1 cup arborio rice
1/2 cup dry white wine
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
2 tablespoons chopped fresh mint, plus sprigs for garnish
A handful of flat-leaf parsley, chopped

1.  Place the broth in a small saucepan and keep warm over medium-low heat. Preheat the broiler to high.

2. Heat 1 tablespoon of EVOO, 1 turn of the pan, with 1 tablespoon of the butter in a medium skillet over medium heat. When the pan is hot, add the onion and garlic and cook for 2 minutes, then add the rice and cook for 1 minute. Add the wine and cook it away. Add a few ladles of broth, stirring occasionally and adding more as needed until the risotto is starchy, creamy and al dente, about 22 minutes. 

3.  When the risotto is cooked, stir in the peas. Add the cheese, chopped mint and parsley and turn off the heat. Season with salt to taste.