Ingredients:

4 TBSP butter	½ cups white wine
1 TBSP olive oil	2 cups Arborio Rice (risotto)
1 cup finely chopped onion	1 tsp salt
1 clove garlic, minced	½ tsp pepper
8 oz fresh mushrooms, thinly sliced	6-8 cups hot chicken Stock/soup (hint heat up before you begin)
8 oz peas (frozen ones that have been cooked)	1-2 chicken breasts, cooked and sliced
1 tsp dried thyme	¼ tsp dried rosemary
1 TBSP parsley	¾ cup parmesan cheese (plus more)




Instructions:

• In a large frying pan melt 2 TBSP butter w/olive oil over medium heat. Add ½ cup onion and garlic and cook until onion is soft, 2-3 minutes. Stir in mushrooms and cook until slightly browned, 3-4 minutes. Stir in thyme, rosemary & parsley. Add cooked peas & chicken. Add ½ cup of wine and cook until wine is absorbed, about 2 minutes. Season with ¼ tsp salt and 1/8 tsp pepper. Remove from heat and cover to keep warm.
• Melt remaining 2 TBSP butter in a large heavy saucepan over medium heat. Cook remaining ½ cup onion until soft, about 3 minutes. Add remaining 1 cup of wine and cook over high heat until reduced to ½ cup, 4-5 minutes. Add rice, salt and pepper and stir to coat evenly, allowing wine to be absorbed. Add 2 cups of the chicken stock, reduce heat to medium and stir until stock is absorbed, 5-6 minutes. Continue to 1 cup of the stock at a time, stirring, until rice is creamy and tender, but still firm in the center. Process should take 15-18 minutes from time you add first stock. Stir in reserved mushrooms/chicken/peas. Remove from heat and stir in parmesan cheese. More can be added to individual servings. Serves 6 to 8 (Submitted by Heidi Sloss after the Italian Casual Dining in January 2011)