To begin, heat the butter in a large pan ( I am using 3.5 Quart Sauté Pan with Short Handles from 360cookware) over medium heat. Once melted, add the mushrooms and cook for about 3 minutes until softened. Then, add the peas and cook for an additional 5 minutes until well mixed and the mushrooms have shrunk in size. Remove the mixture to a clean plate and set aside.
Return the pan to the stove and add additional butter and shallots. Sautee until the shallots are transparent. Then, add the rice and cook for 1 minute. After that, reduce heat to medium-low heat and add the white wine and stir to scrape up any browned bits from the bottom of the pan. Slowly add in the stock, one cup at a time, stirring frequently.
When the rice is almost cooked through, stir in the peas and mushroom mixture for an additional 2 minutes. Taste and season with salt, thyme, and rosemary.
Finally, stir in the butter and Parmesan cheese until fully melted. Serve the risotto with a sprinkle of Parmesan cheese and fresh herbs. Enjoy!
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