Mushroom Risotto

Instructions

1. Dice the onion and shallot, mince the garlic, and wash the mushrooms. In a small sauce pan, heat the chicken broth to a low simmer.
2. Heat 2 tbsp olive oil in a 6 qt dutch oven over medium-high heat. Sauté the onion until soft and just starting to brown, 5-6 minutes. Add shallot and sauté for 2 minutes, stirring often.
3. Reduce heat to medium and stir in the minced garlic. Sauté for 1 minute, stirring frequently. Stir in the rice and deglaze with the white wine. Raise heat to medium high and reduce the mixture until nearly dry, stirring frequently.
4. Pour in enough chicken stock to cover the mixture. Adjust the temp so the liquid is simmering but not boiling, somewhere between medium and medium-high. Stir frequently, letting the liquid reduce to a thick soupy consistency before adding more. Repeat this process, stirring very frequently, until the rice is thick, creamy, and al dente. The rice should be tender but not mushy. Most if not all of the broth should be used. If the kernels have inconsistent texture, it wasn't stirred enough.
5. While the rice is cooking, finish preparing the mushrooms: destem and cut the mushrooms into 1/4" slices. Warm 1 tbsp olive oil in a non-stick pan over medium-high heat. Cook the mushrooms until their moisture is released and reduced. Salt and pepper to taste, add 1/4 tsp dried thyme (optional). Remove from heat and set aside.
6. When the rice is cooked, turn off the heat and stir in the parmesan. Salt and pepper to taste, around 1/2 tsp salt. Stir in the mushrooms and optionally the peas. Spoon into bowls and top with more fresh grated parmesan and a side of garlic bread.