White Truffle Mushroom Pea Risotto

Method

1. Add the chicken stock in a small sauce pan and warm on medium heat. Once warm, turn off the heat.
2. Heat a large skillet over medium heat then add the butter and quartered mushrooms. Sautee for 10-15 minutes or until the mushrooms are caramelized then move them to a bowl.
3. Next, add the arborio rice to the skillet with the remaining mushroom juices, stir and cook for about 2 minutes to toast the rice.
4. Add a ladle of the warm chicken stock to the skillet and stir. Once the liquid has been absorbed, add another ladle of stock and stir. Continue this process until all of the stock has been used and/or the rice is al-dente.
5. Add the frozen and thawed peas and stir to combine and allow the peas to heat through.
6. Lastly, add the International Collection White Truffle Flavored oil, lemon zest, salt, black pepper, grated parmesan cheese and fresh thyme leaves. Stir to combine then taste and adjust seasoning if needed.