Risotto of fresh peas and Roucoulons with fried onions

Preparation

• 1
  Cook the fresh peas for 10 minutes in salted boiling water. Cool in ice water then drain quickly. Use half of the cooked peas to make a purée and set the other half aside.
• 2
  Heat the oil in a saucepan and slowly fry the minced onion. Add the rice and stir for 2 minutes over low heat. Pour in the white wine, stir until the liquid has evaporated. Season with salt and ground white pepper.
• 3
  Pour in a ladle of stock, mix until the liquid is absorbed and repeat until the risotto is cooked.
• 4
  With the last ladle of stock, add the pea purée, the diced Roucoulons, the chopped chives and the fresh peas, Blend carefully, season to taste and portion into the plates