Mushroom Risotto with Peas

• Lets begin with the risotto!

• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until translucent and pink.
• Next add garlic and sauté for 30 seconds or until the raw aroma of garlic disappears.
• Now add both the chopped mushrooms to the pan and sauté until they are tender and juices evaporate, about 5 minutes.
• In the meantime, measure Arborio rice in a bowl and rinse with water.
• Add the washed rice to the pan and sauté for a few minutes. Next add a cup of water and cook until it's absorbed. Stir often. This would take around 2-3 minutes.
• On a medium-high flame, add another cup of water and cook until it's absorbed. Stir often. This would again take around 2-3 minutes.
• Continue to cook until the rice is just tender and the mixture is creamy, adding more water and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of water).
• Water can be replaced by chicken broth or vegetable stock. This is optional.
• Now stir in the thawed peas and parmesan. Season with salt and pepper.
• Remove it to a serving/ storage dish. Your risotto is ready. Let it cool and refrigerate for a few hours or overnight, before using it to make "Arancini di Riso".

Arancini di Riso

• With the risotto ready, making these balls is a cake walk! Trust me.
• Heat sufficient oil for frying in a heavy saucepan.
• Combine eggs, risotto, Parmesan, salt and 1/2 cup breadcrumbs in a large bowl.
• Place the remaining breadcrumbs in a separate medium sized bowl.
• Using the risotto mixture, form 1 inch diameter balls.
• Insert 1 cube of mozzarella into the center of each ball.
• Roll the balls in the bread crumbs to coat.
• Working in batches, add the rice balls to the hot oil and cook until brown.
• Using a slotted spoon, transfer the rice balls to paper towels to drain.
• Serve hot. Alternatively, serve with a dip of Homemade marinara sauce/ tomato sauce. Enjoy!