Mushroom Risotto

Ingredients 1 1/2 cups Arborio Rice 1.4 cup evoo 1 tbsp garlic, minced 1/2 cup onion, diced 1 1/2 cups wild mushrooms, sliced 1 cup white wine 4 – 6 cups chicken stock, low salt 1 cup thawed frozen peas 2 tbsp butter 1/2 cup 1/2 lb Asiago Cheese, grated Pepper to taste Simmer chicken stock on medium low heat on stove top In a large saucepan, heat the evoo and saute the onions, garlic, and mushrooms until lightly browned Add the Arborio Rice into the pot and toast for a couple minutes until toasted Add the white wine and let it burn off the alcohol for a couple minutes before adding the 1 cup of your chicken stock.  Stir Stir Stir... stir until the stock becomes incorporated into the rice then add another cup of chicken stock.  Keep watching the consistency if its dry keep adding stock.  When it's the correct consistency and incorporate the cheese and stir until melted.  Add the frozen peas and stir for five minutes.  Top with the butter and incorporate