2 tbsp butter
2 tbsp EVOO
1 qt vegetable stock
8 oz mushrooms, cleaned and chopped
2 tbsp each minced shallots and garlic
3/4 arborio rice
1/4 C  white wine
1/3 cup thawed frozen peas
salt and pepper to taste
shredded Parmesan cheese

Pour stock into a small saucepan, cover and bring to a boil.  Reduce to simmer and keep at that temp while making risotto.

Melt butter and olive oil in large frying pan over medium-high heat.  Add the mushrooms and shallots; saute until soft approx 5 minutes or so.  Add the garlic and saute another minute.  Add the rice and stir well.  Let the rice toast for a few minutes.  It will start to smell nutty (be sure to stir so it doesn’t burn) and start to absorb some of the liquid in the pan.  Add the white wine, stirring well.  Cook until wine is reduced and pan is almost dry (approx 2 min(.

Reduce heat to medium low and add 1 cup of the hot stock to the rice, using a wooden spoon to stir vigorously.  Once the rice has absorbed the broth and pan is just about dry again, repeat process with another 1/2 cup of stock.  Continue this process until you have used all of the stock (this is where drinking the extra wine comes in handy.)  This will take 20-30 minutes.

Remove from heat, season with salt and pepper and add peas.  Stir very well and serve ASAP.   I like to serve with a little shredded parmesan cheese on top.