Risotto with Fresh Peas and Mushrooms
1â„4 Cup unsalted butter
2 Medium shallots, finely chopped
1 Cup Arborio rice
2 Cups shelled fresh peas (about 2 pounds unshelled)
1â„2 Teaspoon salt
1â„4 Teaspoon finely ground pepper
3 Cups hot chicken stock
1â„4 Pound mushrooms, sliced
1â„4 Cup freshly grated Parmesan cheese
Heat 2 tablespoons of butter in heavy saucepan. Add shallots and cook over low heat until soft but not browned. Stir in rice and sautÃ© lightly until rice is coated with butter. Add peas, 1â„4 t salt, 1/8 t pepper and 1â„2 c stock. Simmer over medium heat stirring often, until stock is absorbed. Continue adding stock 1â„2 c at a time until it is absorbed. Stop adding stock when rice is tender - should take about 20 minutes.
Heat 1tablespoon butter in skillet. Add mushrooms, remaining salt and pepper and sautÃ© over medium-high heat until lightly browned. When rice is done, gently stir in mushrooms, remaining butter and Parmesan cheese with a two pronged fork. Taste for seasoning and serve immediately.