gluten freePrep the vegetables
Rinse and slice the Button Mushrooms. Finely chop the Yellow Onion and Garlic, then strip the leaves from the Thyme. Keep everything in separate little piles so it is easy to add to the pan without scrambling.
Warm the broth
Pour the Broth into a saucepan and bring it to a gentle simmer over medium heat, then keep it hot on low while you cook the risotto.
Cook the mushrooms
Heat the Olive Oil and half of the Unsalted Butter in a large, heavy skillet over medium-high heat. Add the onion and cook, stirring often, until softened, about 4 minutes. Stir in the mushrooms and cook until they give off their liquid and the pan starts to look dry again, about 6 to 8 minutes. Add the garlic, thyme, and the Bay Leaf, and cook just until fragrant, about 30 seconds. Season lightly with the Kosher Salt and Pepper (Black).
Toast the rice
Add the Arborio Rice and stir for 1 to 2 minutes until the grains look glossy and the edges turn slightly translucent. Pour in the Dry White Wine and stir until it is mostly absorbed, scraping up any browned bits from the bottom of the pan.
Simmer the risotto
Ladle in about 1/2 cup of the hot broth at a time, stirring often and letting each addition absorb before adding more. Keep the rice at a steady, gentle simmer and continue until it is tender with a slight bite and the mixture looks loose and creamy, about 18 to 20 minutes.
Finish and serve
Take the pan off the heat and remove the bay leaf. Stir in the remaining butter, the Parmesan, and the Peas until the cheese melts and the peas are heated through. Fold in the Parsley, then taste and adjust with more salt and pepper if needed. Spoon the risotto into warm bowls and serve right away while it is glossy and creamy.
