I use to make my own version of a typical risotto, but when I was in Rome, Italy I had Mushroom Risotto at a local restaurant. I was hooked and knew I could make it even better by adding peas. I love serving risotto with marinated and grilled pork chops or chicken breasts. If you have extra, don't worry this is great reheated and eaten the next day!
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.