Sugar Snap Pea Risotto

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the stem end of each snap pea; pull off and discard the tough string that runs the length of the pod. Cut the snap peas in half on an angle. Pick the mint leaves off the stems; discard the stems.

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant.

Add the rice to the pot and cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Add the verjus and 3 1/4 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring frequently, 14 to 16 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat.

While the rice cooks, fill a medium bowl with ice water and a pinch of salt. Add the snap peas to the small pot of boiling water. Cook, stirring frequently, 1 to 2 minutes, or until bright green and slightly softened. Using a strainer or slotted spoon, drain thoroughly. Transfer the cooked snap peas to the bowl of ice water and let stand until cool. Drain thoroughly and pat dry with paper towels.

To the pot of cooked rice, add the mascarpone cheese, butter, green tops of the scallions, and half the shocked snap peas. Stir to thoroughly combine. (If the risotto seems dry, add up to 3 tablespoons of water to achieve a creamier consistency.) Season with salt and pepper to taste.

Divide the finished risotto between 2 dishes. Top with the remaining shocked snap peas and parmesan cheese. Garnish with the mint (tearing the leaves just before adding). Season with pepper. Enjoy!