Instructions

1. Pour olive oil into a pot with the butter. As soon as the butter melts. Add the chopped onions and salt, and cook over low heat until the onion is wilted (about 6 minutes)
2. Pour the broth into another pot and bring to a low simmer.
3. Add the rice to the onions. Stir it well, over medium heat, until the rice turns a bit glossy, about 2 minutes.
4. Add the white wine, stirring and let that evaporate.
5. Now start adding ladles of broth to the rice, stirring as you go. At the beginning you can add a couple of spoonfuls at a time, stirring. But as the rice cooks, add less each time, waiting until the previous ladle has been absorbed.
6. After about 13 or 14 minutes, add the peas. Stir and add another ladle or two of broth, stirring. Let cook another 6 minutes or so, stirring and adding more broth as needed.
7. Taste the rice to make sure it is just about done (it should be)
8. Turn off heat and add the soft cheese, stirring so that it melts. Then add the grated cheese, stirring. Add the mint, stir and taste for seasoning. I add freshly ground black pepper at this point, but find that I don’t need to add any salt since both the cheese and the broth are salty.
9. Server and garnish with borage petals.