Shiitake Mushroom & Pea Risotto

Bring the broth to a simmer in a medium sauce pan and keep on low heat.

Sauté mushrooms in butter in a medium skillet until almost golden brown, about 10–15 minutes. Add garlic and sauté until golden brown. Set aside.

Melt butter in a large pan over medium heat. Add olive oil. Add onions and sauté until transparent, about 8–10 minutes.

Stir in rice until well coated and toast  a few minutes. Add the wine and cook until it’s absorbed, stirring often, about 2 minutes.

It is important to keep stirring through the entire cooking process.

Turn heat to medium low. Add enough liquid to barely cover the rice. Continue to stir while cooking until broth is absorbed. Continue in this matter adding 1/2 cup broth each time. Adjust heat to keep rice cooking at a slow boil.

At the end, if more liquid is needed, use hot water. Rice will take 6–8 cups of liquid.

Risotto should be creamy and moist, tender yet firm to the bite (al dente).

Remove from heat, stir in peas, mushroom, & garlic mixture, grated cheese, pepper. Adjust salt to taste and serve immediately.

Serve with additional grated cheese if desired. Makes 4–6 servings.