Mushroom Risotto with Peas

Bring the broth to a simmer in a heavy medium-sized saucepan.  Add the procini mushrooms.  Set aside until the mushrooms are tender, about 5 minutes.  Keep the broth warm over very low heat.

Melt the butter in a heavy large-sized saucepan over medium heat.  Add olive oil.  Add the onions and saute until tender, about 8 minutes.  Add the white mushrooms and garlic.  Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop them finely and add to white mushrooms.  Saute until all the mushrooms are tender and the juices have cooked off, about 5 minutes--Watch closely!  Stir in the rice and let it toast for a few minutes.  Then add the wine and cook until the liquid is absorbed, stirring often, about 2 minutes.  Add i cup of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to add broth, i cup at a time, simmer until liquid is absorbed and rice is just tender and the mixture is creamy.  This requires careful attention, about constant stirring over 20-30 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.  Serve.