Mushroom Risotto with Peas

cooking.nytimes.com

6 to 7 cups chicken, vegetable or garlic broth or stock, as needed

Salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

½ cup finely chopped onion, or 2 shallots, minced

¾ to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)

2 garlic cloves, minced

2 teaspoons fresh thyme leaves or chopped sage

1 ½ cups arborio or carnaroli rice

½ cup dry white wine, such as pinot grigio or sauvignon blanc

1 cup frozen peas, thawed (optional)

2 tablespoons chopped fresh parsley

½ cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Directions at cooking.nytimes.com

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