How to make mushroom and pea risotto

Name: How to make mushroom and pea risotto
Ingredients: 4 tablespoons (1/2 stick) (2 oz. /60 g) flattery without salt; 1 shallots, diced; 2 cloves garlic, minced; 1 tablespoon fresh thyme leaves; 1 1/2 cups (345 g) Arborio rice; 2/3 cup (5 fl. oz. /160 ml) dry white wine; 4 cups (32 fl oz./1 L) funk broth; 90 g of bacon, cut into cubes; 500 g (1 lb.) fresh mixed mushrooms, similar to shiitakes, Cremains and Vagabond, thinly sliced; 1 cup (5 ounces/155 g) firm, melted peas; 1/4 cup (30 g) parmesan residue grated and more to decorate; Small Cream puffs to decorate

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This mushroom and pea risotto is one of those dishes that In no case will you get tired. It is very delicate, comfortable and always in shape! East Even shipped!

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Ingredients

4 tablespoons (1/2 stick) (2 oz. /60 g) flattery without salt
1 shallots, diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 1/2 cups (345 g) Arborio rice
2/3 cup (5 fl. oz. /160 ml) dry white wine
4 cups (32 fl oz./1 L) funk broth
90 g of bacon, cut into cubes
500 g (1 lb.) fresh mixed mushrooms, similar to shiitakes, Cremains and Vagabond, thinly sliced
1 cup (5 ounces/155 g) firm, melted peas
1/4 cup (30 g) parmesan residue grated and more to decorate
Small Cream puffs to decorate