Mushroom Risotto with Peas

🥘 Ingredients

• vegetable broth 6 to 7 cups
• salt
• freshly ground black pepper
• extra-virgin olive oil 2 Tbsp
• finely chopped onion ½ cup
• wild mushrooms 3/4 to 1 lb
• garlic cloves 2
• fresh thyme leaves 2 tsp
• arborio rice 1 ½ cups
• dry white wine ½ cup
• frozen peas 1 cup
• fresh parsley 2 Tbsp
• grated Parmesan cheese ½ cup

1. 1

   Bring vegetable broth to a simmer in a saucepan , with a ladle nearby. Make sure stock is well seasoned with salt and freshly ground black pepper , and keep it simmering on the stove.
2. 2

   Heat extra-virgin olive oil in a wide, heavy large skillet over medium heat. Add finely chopped onion (or 2 shallots, minced) and cook gently until just tender, 3 to 5 minutes .
3. 3

   Turn up heat and add wild mushrooms (cleaned and torn or sliced). Cook, stirring, until they begin to sweat, about 3 minutes , then add minced garlic cloves and fresh thyme leaves (or chopped sage). Cook, stirring, until fragrant, about 30 seconds . Season mushrooms with salt and freshly ground black pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
4. 4

   Add arborio rice (or carnaroli rice) and stir until grains begin to crackle. Add dry white wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes .
5. 5

   Add thawed frozen peas and continue adding stock and stirring for another 10 minutes . Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
6. 6

   Add another ladleful or two of stock to rice. Stir in chopped fresh parsley and grated Parmesan cheese , and remove from heat. Season with freshly ground black pepper and serve right away in wide soup bowls or on plates.