Mushroom and Snap Pea Risotto

• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1 cup Arborio risotto rice
• 1 cup dry white wine
• 3 1/2 to 4 cups hot chicken stock
• Drizzle of white truffle oil, optional
• 1 8-oz package sliced mushrooms, bella or white caps
• 2 tablespoons diced red bell pepper
• 1 cup sugar snap peas, strings removed
• 1 tablespoon butter
• Kosher salt or truffle salt, to taste
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons chopped parsley

Over a low to medium flame, heat olive oil in a heavy nonstick 2-quart pot. Saute shallots in oil until translucent. Stir in rice and coat all grains with oil, then saute about two minutes to slightly toast the grains. Increase heat to medium-high and carefully add wine. Stir constantly until wine has evaporated or been absorbed. Begin adding stock, about a cup at a time. Repeat process of stirring until liquid is gone. Meanwhile, using a nonstick pan, saute mushrooms, red bell pepper and snap peas in butter. Season with kosher salt or truffle salt, if available. After about two cycles of adding stock, the rice should be nearly al dente. Drizzle some white truffle oil onto rice mixture. Mix well so that it absorbs. Depending upon how close to al dente the rice is, add about another cup of stock, and stir in the vegetable mixture. Once this has absorbed, rice should be al dente. Remove risotto from heat, stir in Parmesan, a little at a time, then stir in parsley and serve.

The key to a creamy risotto is continuously stirring the rice.