Heat a large sauté pan over medium, then add the Colavita Premium Selection Extra Virgin Olive Oil. Add the shallots, season with salt, and cook, stirring frequently, until fully translucent and soft, about 10 minutes.

Add the dry arborio rice (do not rinse) and continue to cook over medium heat until the rice starts to become translucent on the edges. Add the white wine, and cook until mostly evaporated.

One ladleful at a time, add the chicken stock, stirring frequently until almost all of the liquid is evaporated. Once the pan is almost dry, add the next ladleful, until you have used all of the chicken stock. When the stock is gone, start adding one ladleful of hot water at a time and continue cooking in the same manner.

When the rice is al dente, turn the heat off. Stir in the peas, parmesan cheese, mint, parsley, and butter until well-combined, then add any hot water as needed for a creamy, saucy consistency.

Season with salt and pepper to taste, and drizzle with a small amount of extra virgin olive oil before serving immediately.