Mushroom and Sweet Pea Risotto

Ingredients:

1 cup arborio rice

1 cup shitake mushrooms, washed and roughly chopped

1/2 cup frozen peas, thawed

juice and zest of 1 lemon

1 cup good quality pecorino romano or parmigiano reggiano

6 cups chicken stock

2 tablespoons EVOO

1 medium shallot, diced

1/4 cup dry white wine

1 teaspoon freshly ground black pepper

1 tablespoon fresh chopped chives

Directions

Add chicken stock to small pot, and put heat on low to slowly heat stock.

In a separate medium size pot, add EVOO and shallots and saute for 4-5 minutes until shallots are soft. Add 1 cup rice, and stir rapidly until rice is toasted and sounds like glass beads, 3-4 minutes. Add 1/4 cup wine and deglaze for 1-2 minutes. Add 1 cup of hot chicken stock from pan and stir occasionally, uncovered. Once rice has absorbed most of the liquid, add another cup. Continue this process until rice is fully cooked and consistency is smooth. Add mushrooms, black pepper, lemon juice and zest, and peas to rice. Stir a few minutes until combined and heated through. Add cheese and chives, stir until melted. Serve!