Risotto Bianco with Enoki and Fresh Peas
Ingredients
- 3 tablespoons olive oil
- 7 ounces enoki mushrooms
- 1 large onion, finely chopped
- 2 cloves garlic, smashed
- 2 cups Arborio rice (about 14 ounces)
- 12 ounces dry white wine
- 5 cups warm chicken broth
- Sea salt
- 1 pound fresh peas, shelled (about 1 cup peas)
- 4 tablespoons unsalted butter
- 4 ounces grated Parmesan
- Crusty bread, for serving
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