"Would it be ridiculous if I made risotto right now?"
It was already 9 o'clock at night. "Well yeah," Kenny said, "but let's do it anyway. We need to use that vegetable stock I made."
I was just going to like cook some rice and dump some cheese onto it, but Kenny (god bless him) suggested using the shallots we have from the box and the Piave that we had leftover from the spring greens.
In a large pot or sauce pan on medium low heat, saute your shallot and garlic confit in olive oil. Once the shallot is translucent, add the rice to the pot and toast, stirring to coat in the oil and shalloty-garlic goodness for 2 to 3 minutes. Add one cup of stock and continue to stir until almost no liquid remains. Add another 1/2 cup of stock, and do the same, continuing until you have about 1/2 cup left. When you get to this point, add your peas, cheese, and last 1/2 cup of stock. Keep stirring, and when the rice looks deliciously creamy, and there is just a bit of visible stock, add the soy milk, turn off the heat and stir for 1-2 minutes more until it is incorporated. Garnish with some extra cheese, and get ready to be in risotto heaven!