Ingredients
•8 cups canned low-salt chicken broth
•1/4 cup unsalted butter
•2 tablespoons olive oil
•2 cups finely chopped onions + 1 diced shallot (if desired)
•10 ounces white mushrooms, finely chopped
•2 garlic cloves, minced
•1 1/2 cups Arborio rice or short-grain white rice
•2/3 cup dry white wine
•3/4 cup frozen peas, thawed
•2/3 cup grated Parmesan
•Salt and freshly ground black pepper, optional
Directions
Bring the broth to a simmer in a heavy medium saucepan.Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
METHOD
This recipe begins by heating butter and olive oil together in a skillet and sauteing onions. I added in a shallot (because I found one at the bottom of my onion basket) as well.
Then I stirred in a cup of finely chopped mushrooms. I used my Pampered Chef Chopper. Add some garlic too! The original recipe called for dried porcini mushrooms. I omitted them 1) because I didn’t have any AND 2) because I have a weird mushroom allergy. (Weird because only certain types of mushrooms trigger this allergy and I haven’t yet put the porcini to the test). Cook and stir for a few more minutes. 
Then pour in the arborio rice. (You have to use a risotto rice like arborio to create the signature creamy texture.) Stir it for a bit to toast. 
Then I began the task of adding liquid,(starting with a dry white wine and graduating to hot chicken broth) and stirring until the rice reaches the desired texture. 
Once that creamy texture is achieved and the rice is tender, stir in Parmesan cheese.
And then some peas. My youngest daughter and I would have been happy with more peas. My husband and oldest daughter would be happy if peas did not exist. 
With the peas warmed in the risotto, dinner was ready to go. Kudos to Giada! This is a delicious risotto!
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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