Thinly slice the shallot and put it in a large pan with 4 tablespoons of extra-virgin olive oil. Turn on a medium flame and sauté for a few minutes. Add the peas and cook for five minutes, stirring often, then add the thoroughly drained corn. Add salt and pepper to taste and sauté for a few more minutes. Turn off the heat and keep warm. Cook the rice in plenty of salted water. In the meantime, wash and dry about 20 mint leaves. Drain the rice and pour it into the pan with the seasoning. Add the mint, turn up the heat to high and sauté for a couple of minutes. Turn off the heat, add the strong Provolone Valpadana P.D.O. cut into small pieces and serve.