Risotto with Fresh Peas and Mushrooms

Featured by Charles Creek Vineyard in the Platinum Wine Club.

Ingredients

Serves Six

1⁄4 Cup unsalted butter
2 Medium shallots, finely chopped
1 Cup Arborio rice
2 Cups shelled fresh peas (about 2 pounds unshelled)
1⁄2 Teaspoon salt
1⁄4 Teaspoon finely ground pepper
3 Cups hot chicken stock
1⁄4 Pound mushrooms, sliced
1⁄4 Cup freshly grated Parmesan cheese

Instructions

Heat 2 tablespoons of butter in heavy saucepan. Add shallots and cook over low heat until soft but not browned. Stir in rice and sauté lightly until rice is coated with butter. Add peas, 1⁄4 t salt, 1/8 t pepper and 1⁄2 c stock. Simmer over medium heat stirring often, until stock is absorbed. Continue adding stock 1⁄2 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 sauté 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.



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