Risotto bianco with enoki mushrooms and fresh green peas

Ingredients:

• 3 tbsp. l. olive oil
• 200 g enoki mushrooms
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp. Arborio rice (about 400 gr.)
• 350 ml dry white wine
• 5 cups hot chicken broth
• 450 g shelled fresh green peas (about 1 cup)
• 4 tablespoons unsalted butter
• 100 gr. grated parmesan
• Bread with crust for serving

Preparation:

1. In a medium saucepan, heat 1.5 tablespoons olive oil over medium-high heat. Add the enoki mushrooms and cook for about 8 minutes. Remove to a plate. Add the remaining 1.5 tablespoons olive oil, onion, and garlic and cook until softened but not browned, about 8 minutes. Add the rice and increase the heat to high.
2. Stir the rice until it's completely coated with oil and lightly toasted. Add the wine and continue stirring until it's absorbed. Reduce the heat, add a ladleful of hot broth (about 0.5 cups), and stir in a pinch of salt. Continue adding broth, one ladle at a time, stirring until each ladle is absorbed by the rice. Continue cooking, adding more broth, until the rice is soft and creamy, but slightly firm (al dente), about 25-30 minutes.
3. Meanwhile, bring a small saucepan of salted water to a boil. Add the green peas and cook until tender and bright green, 2-4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set the peas aside.
4. When the rice is cooked, add the butter and Parmesan, then the peas and enoki mushrooms. Serve the risotto warm with bread.