Get stock together and heat it to warm in a pot and set it aside.
Dice up onion, garlic, leek and mushrooms and saute (med- high heat) in a deep pot with plenty of olive oil.
Add all your aromatics (parsley, chives, tarragon). Reserve some for garnish.
Add the arborio rice when herbs have been incorporated and par saute off the rice.
When the grain is starting to change in colour, start adding a ladle at a time of stock and continuously folding the mix. This will take approximate 20 - 30 minutes.
When the grain is 'al dente', peas are cooked. Remove from heat. Season with salt, pepper and parmesan and serve.
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