Risotto with Wild Mushrooms and Peas

Serves 6 to 8

ingredients

Extra virgin olive oil and butter
1 onion, minced
2 garlic cloves, minced
1 pound assorted wild mushrooms
leaves from 3 sprigs of fresh thyme
2 tablespoons chopped fresh flat leaf parsley
2 bay leaves
salt and pepper
2 cups Aborio rice
1/2 cup dry white wine
8 cups chicken stock
1 cup frozen sweet peas, thawed
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Chopped fresh parsley for garnish

directions

Heat a large, deep skillet over medium heat with 2 tablespoons olive oil and 1 tablespoon butter. Saute onions and garlic until soft, about 5 minutes. Add mushrooms and herbs and cook about 10 minutes or until mushrooms loose their liquid. Season with salt and pepper, Add the rice and stir for two minutes until the grains are well coated and opaque. Season again with salt and pepper. Stir in the wine and cook a minute to evaporate the alcohol. Pour in 1 cup of the warm stock, stirring until the rice has absorbed all the liquid, then add another cup. Keep stirring while adding the stock a cup at at time, allowing the rice to absorb before adding more. You may not need all the stock. Finished dish should be slightly creamy, not mushy. Fold in the peas, butter and cheese. Drizzle with olive oil and garnish with parsley. Serve immediately

Source: Mary Jurkonis