Instructions: * Bouquet garni (3 sprigs fresh parsley, 3 sprigs fresh thyme, 2 bay leaves, 6 whole peppercorns tied in a cheese cloth)

How to Prepare the Vegetable Stock:
1. Melt the butter in a large saucepan over low heat.

2. Add the carrots, celery and onions, cover and gently cook until softened, about 10 minutes.

3. Add the cold water, garlic and bouquet garni and bring to a boil over medium-high heat.

4. Reduce the heat and simmer for 1 hour. Strain and discard the vegetables.

How to Prepare the Risotto:
1. Bring the vegetable stock to a boil. Reduce the heat to keep the stock at low simmer.

2. In a heavy saucepan, melt the butter over medium heat.

3. Add the onions and the garlic and cook until softened. Add the rice and stir well to coat the rice with butter.

4. Raise the heat to high, add the wine, and cook until most of the liquid is absorbed by the rice. Stir in a cup of the simmering stock and cook until the rice has absorbed all the liquid, stirring constantly.

5. Add another 1/2 cup of the stock and stir until all the liquid has been absorbed. Repeat until all the stock is used. The rice should be moist and creamy with a slight crunch. Five minutes before the risotto is done, add the peas and parsley.

6. Serve with freshly grated Parmesan cheese.

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