Heat oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until it softens. Add the potatoes and cook for 7–10 minutes or until they just begin to soften around the edges. Don't let them brown too much! Season with salt and pepper.

Add the carnaroli rice to the potatoes and toss to combine everyone.

Begin adding the water or stock in one-cup increments. Stir after each addition of water and add more liquid only as the rice absorbs the previous addition. Continue on until 4–5 cups of liquid has been absorbed and the rice is tender. Adjust the heat as needed. I like to cook my risotto over medium-low flame so that the liquid is gently bubbling but not popping hot liquid everywhere. It will take 20 minutes for the rice to become tender. Taste and season with salt and pepper.

Add the peas and dill and cook for 3–5 minutes until the peas are bright green and tender.

Divide the risotto between bowls. Serve with more dill and a little drizzle of extra virgin olive oil on top. Enjoy!