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1
Pour the vegetable stock into a saucepot and set over medium heat. Add the dried porcini mushrooms to steep in the stock. Once stock simmers for 3 minutes, reduce heat to low and keep warm.
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2
In a separate medium-to-large pot melt the butter and two tablespoons of the olive oil over medium-high heat. Once the butter is foaming, add the diced onion and reduce heat to medium. Cook until onion is translucent, 2-4 minutes. Season with salt and pepper.
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3
Add the rice to the onions and stir with a wooden spoon until the rice is coated with fat and onions are interspersed. Season with salt. Keep stirring as you pour in the wine. This will bubble ferociously and then die down. Keep stirring until wine is absorbed.
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4
Turn the heat under the rice to medium-low. Have a ladle ready near the warmed stock. Have your wooden spoon in hand.
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5
Add one ladle of mushroom stock at a time to the rice and onion mixture and then use the spoon to stir until the liquid is absorbed. Add the mushrooms as well. You do not need to constantly stir, however I would caution you not to walk away. Stay close and stir every minute or so. ()
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6
After a half hour, check the rice for doneness. It should be soft but not mushy. You will likely have remaining stock, but as each time I make this it's a little different, there is extra in case you need it. Be aware that you want to cook this until the rice is done, not until you finish the stock.
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7
Once the rice is done, add the room-temperature peas. Turn the burner off. Let the peas sit in the hot risotto, stir a few times and the rice will heat them sufficiently in 3-4 minutes. Taste and re-season if necessary.
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8
Just before serving add the parsley (if using) and the remaining olive oil. Stir in the parmesan. The risotto should be creamy and thick.
