Risotto with Mushrooms and Peas
"This Risotto with Mushrooms and Peas balances rich and creamy Arborio rice with umami-rich mushrooms and verdant peas...."
INGREDIENTS
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2 tbsp unsalted butter
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2 tbsp garlic-infused olive oil (may sub for 2 tbsp olive oil + 2 cloves minced garlic)
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1 lb cremini mushrooms, cleaned and sliced evenly thick
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1 tsp fresh thyme
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1/2 tsp Kosher salt
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1/4 tsp cracked black pepper
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3 shallots, peeled and sliced thinly
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1 tbsp unsalted butter
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2 tbsp unsalted butter
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1 tbsp garlic-infused olive oil (may sub for 1 tbsp olive oil + 1 clove minced garlic)
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300 g (about 1 1/2 cups) Arborio rice
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40 oz (5 cups) chicken broth/stock (may sub for vegetable broth/stock if making vegetarian)
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3 oz (about 6 tbsp) dry white wine (may sub for an equal measure of broth/stock)
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1 tbsp lemon juice
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264 g (about 2 cups) frozen petit peas
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4 oz (about 1/2 cup) heavy cream
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3 oz (about 1 cup) parmesan cheese, shredded or grated
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Kosher salt, as desired
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Optional: freshly chopped chives to finish
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