Prep Time - 15 to 20 minutes / Cook Time - 45 to 50 minutes = ~ 1 to 1.25 hours
Ingredients
2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 large or 2 small shallots, diced
1lb wild mushrooms, torn or sliced (cremini or baby bella are good choices)
4 cloves of garlic, minced
1 tbsp fresh thyme, or ½ tbsp dried thyme
1 cup arborio rice
½ cup dry white wine
5-6 cups of chicken or vegetable stock
½ cup Parmigiano Reggiano, grated, plus more for topping
1 cup frozen peas
2 tbsp fresh chopped parsley, plus more for garnish
½ lemon, plus more for garnish
Salt/pepper
Steps
Simmer the stock in a medium pot. Just make sure it stays warm.
Heat a separate large, deep-bottomed pot or Dutch oven over medium heat. Once hot, add the butter and olive oil.
Once the butter is fully melted, add the shallots and cook until translucent, 3-5 minutes. Salt/Pepper.
Add the mushrooms, additional pepper (no more salt yet!), and cook for 7-9 minutes. I like to cook these down until most of the liquid has left the pan. Salt to taste.
Add garlic and thyme, cook 30 seconds to a minute or until fragrant.
Add rice and stir until it begins to crackle.
Immediately add the wine to deglaze the pan. Cook 1-2 minutes or until you can no longer smell the wine (that means the alcohol has burned off).
Add in enough stock to cover the rice (~1/3rd cup), the stock should bubble, stir often until the rice has absorbed the stock.
Continue this process until the rice is cooked through. It should be done after ~5-6 cups of stock, but taste as you go to make sure.
Once the rice is cooked, change the heat to low and add the peas. Cook for an additional 5-7 minutes.
Add the Parmigiano and stir until melted.
Add parsley and juice of ½ lemon
Taste for salt/black pepper.
Serve in wide bowls or plates and garnish with additional lemon, parsley, Parmigiano, and pepper.
