River Valley Kitchens Mushroom & Pea Risotto

• 1 bunch fresh oyster mushrooms (or other variety of choice), torn into sm pieces, 4 - 6 oz total
• 1.25 tablespoons dried porcini mushrooms ground up in food processor
• 1/2 cup thawed or fresh peas
• 1 cup carnaroli rice (or arborio)
• 1/4 cup shallot, diced
• 2-3 cloves garlic, diced
• 1/2 cup dry white wine (I used a sav blanc)
• 3/4 cup freshly grated parmigiano-reggiano, smallest grate size, plus extra for topping
• 4 1/2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon salt
• 6 - 7 cups vegetable stock

1. Heat skillet over med-high and add 1 1/2 tbsp butter; saute fresh mushrooms, garlic and one tsp salt until slightly browned. Set aside.
2. Bring stock to a simmer in a large pot; while this is happening, heat separate skillet over med-high, add 2 tbsp butter, olive oil, shallots & dried mushroom powder. Saute 2 - 3 min then add rice and stir frequently, about 2 minutes to crisp rice.
3. Add white wine and stir until evaporated, around 2 minutes. Add 1/2 cup broth time, allowing rice to absorb completely before adding next cup. Stir constantly so that rice does not burn. Continue this process, until 5 cups have been absorbed completely.
4. Add 1/2 cup broth, mushrooms, peas, parmegiano-reggiano cheese, and final tablespoon of butter. Then add last 1/2 cup broth & season with salt & pepper to taste. You may need more or less broth at this point, depending on consistency. Risotto should be creamy & thick (all in all, this process took around 35 - 40 minutes). Serve immediately, finishing with a generous sprinkle of cheese on top.
5. ***Risotto is time-consuming & can be tempermental...best to accept that it will probably be different each time & go with the flow (when in doubt, it's impossible to go wrong with extra cheese & butter). That's why I recommend opening that bottle of wine upon completion!

mushrooms, porcini mushrooms, fresh peas, carnaroli rice, shallot, garlic, white wine, freshly grated parmigiano, butter, olive oil, salt, vegetable stock

Taken from food52.com/recipes/19221-river-valley-kitchens-mushroom-pea-risotto (may not work)