Finely dice the onion and garlic. Sweat in a pan along with half the butter.
Add the rice and fry in the butter for a couple of minutes. Add the white wine and wait for it to absorb, constantly stirring, then add the stock ladle by ladle stirring at all times, until the rice is soft with a firm center. This should take about 20 minutes.
Soak the gelatin in cold water. Blanch the peas in hot stock for 2 minutes then add the cream and gelatin and blend until smooth. Pass through a fine sieve, season and pour into the siphon. Charge with a gas canister and refrigerate.
Pod the fresh peas and fold through the risotto and season to taste with the remaining butter.
Place a pile of risotto in the center of a bowl, garnish with pea mousse, pea shoots and shavings of Parmesan.
«Use asparagus instead of peas during the season to the same amounts in the recipe for a really special dish.»