Wild Mushroom and Pea Risotto

1. Simmer Broth

Start by bringing your stock to a simmer in a saucepan. Keep it on low heat throughout the cooking process. This ensures that when you add it to the rice, it won't cool down the mixture and interrupt the cooking.

2. Cook Onions and Garlic

In a large, heavy skillet or saucepan, heat the olive oil over medium heat. Add the finely chopped onion, cooking them for about 3 to 5 minutes until they become translucent. This forms the flavorful base of your risotto.

3. Cook Mushrooms

Next, add the wild mushrooms to the skillet. Cook them for about 3 minutes until they begin to release their moisture. Stir in the minced garlic and fresh thyme, cooking for about 30 seconds. You will know this step is done when the aroma of the herbs and garlic fills your kitchen.

4. Season Mushrooms

Now, season the mushrooms with a pinch of salt and black pepper and cook until they become soft. This step allows the mushrooms to develop a deep, rich flavor that will permeate your risotto.

5. Toast Rice

Add the arborio rice to the pan, stirring it until it starts to crackle. Toasting the rice like this ensures it will cook evenly and absorb the flavors of the dish. Pour in the dry white wine and cook until it has evaporated, which should take just a couple of minutes.

6. Add Broth

Begin adding the simmering stock to the rice, one ladleful at a time. Stir continuously and allow each addition of stock to be absorbed before adding more. This process should take about 15 minutes and will help release the starches from the rice, creating that classic creamy texture.

7. Add Peas

If you are using peas, stir them in after the initial 15 minutes of cooking, continuing to add stock and stir for another 10 minutes.

8. Finish

When the rice is tender and has absorbed most of the stock, stir in the chopped fresh parsley and grated Parmesan cheese. This final touch adds a burst of freshness and richness to the dish.

9. Adjust Seasoning and Serve

Taste the risotto and adjust the seasoning with salt and black pepper as needed. Serve immediately to enjoy the risotto at its creamy best.