Wild Mushroom Risotto with Peas and Truffle Oil - Jill's Table

Ingredients

• 5 cups chicken or vegetable broth
• 3 Tbsp butter
• 2 Tbsp olive oil
• 1 medium cooking onion, finely diced
• 2 cups Italian Carnaroli or Arborio rice
• ½ cup dry white wine
• ¾ lb assorted speciality mushrooms (about 6 cups) shitake, oyster, crimini, porcini etc.
• freshly ground black pepper
• 1 cup fresh or frozen peas
• 1 tsp truffle oil
• 1 cup freshly grated Parmesan cheese
• Pea Sprouts