Creamy Mushroom and Pea Risotto

Pour all our chicken stock into a pot and bring to a boil, then bring down to simmer to keep hot.

In a medium Rondo heat oil and cook onions until translucent about 4-5 min. Add butter and add garlic, and mixed mushrooms you sliced and salt & pepper. Cook the mushrooms down and transfer the mix into a separate bowl to later add back to risotto.

In the same large rondo heat the oil to start cooking Arborio rice. Cook until rice is lightly toasted. Add white wine and reduce by 1/3rd.

Turn your chicken stock back to high heat so the stock is boiling. This is a slow process so be patient. With a ladle slowly pour chicken stock into rice mixture until it Arborio into rice about a ladle every 1-2 min. You will repeat this process until your rice is al dente and creamy. ( make sure you a wooden spoon while mixing risotto.)

Combine back the mushroom mix into the rice mixture with the addition of butter, peas, parmesan, and thyme for a delicious finish.

Enjoy!