6 tablespoons vegetable oil (I use canola)
1 large onion, minced
4 large garlic cloves, minced
2 cups arborio rice
1 cup white wine
7 cups chicken stock, heated
10 ounces of mushrooms, sliced (use any type or combination of mushrooms you prefer)
1 medium tomato, peeled, seeded and very, very finely chopped
4 tablespoons butter, chilled, and cut into small pieces
1/2 cup grated Parmesan cheese
2 tablespoons Italian parsley, finely chopped
Salt and pepper to taste
In a saucepan heat the vegetable oil. Over medium-high heat, sauté the onion and garlic just to soften, stirring all the while, about 5 minutes. Add the rice and continue to stir with a wooden spoon, coating the rice with the oil and onion.
Deglaze with the cup of white wine and cook until the liquid is absorbed, stirring often. Pour in chicken stock to cover, about 3 cups. Cook over medium heat, stirring often, until the liquid is absorbed.
Pour another 3 cups of stock into the rice, turn the flame to medium high, and stir in a pinch of salt and the tomatoes. Keep stirring until the rice is tender.
Add the mushrooms and peas, stir, then slowly add the rest of the stock as needed. It may not be necessary to add this last cup of stock, or you may need to add just a bit or all of it. The best way to tell is to taste and judge for yourself. The risotto should be creamy, not runny.
Season with salt and pepper to taste, and serve immediately.