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1
Heat skillet over med-high and add 1 1/2 tbsp butter; saute fresh mushrooms, garlic and one tsp salt until slightly browned. Set aside.
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2
Bring stock to a simmer in a large pot; while this is happening, heat separate skillet over med-high, add 2 tbsp butter, olive oil, shallots & dried mushroom powder. Saute 2 - 3 min then add rice and stir frequently, about 2 minutes to crisp rice.
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3
Add white wine and stir until evaporated, around 2 minutes. Add 1/2 cup broth time, allowing rice to absorb completely before adding next cup. Stir constantly so that rice does not burn. Continue this process, until 5 cups have been absorbed completely.
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4
Add 1/2 cup broth, mushrooms, peas, parmegiano-reggiano cheese, and final tablespoon of butter. Then add last 1/2 cup broth & season with salt & pepper to taste. You may need more or less broth at this point, depending on consistency. Risotto should be creamy & thick (all in all, this process took around 35 - 40 minutes). Serve immediately, finishing with a generous sprinkle of cheese on top.
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5
***Risotto is time-consuming & can be tempermental...best to accept that it will probably be different each time & go with the flow (when in doubt, it's impossible to go wrong with extra cheese & butter). That's why I recommend opening that bottle of wine upon completion!
