MUSHROOM RISOTTO WITH PEAS

to 7 cups chicken, vegetable or garlic broth or stock, as needed

Salt and freshly ground pepper

extra-virgin olive oil

finely chopped onion, or 2 shallots, minced

to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)

garlic cloves, minced

fresh thyme leaves or chopped sage

arborio or carnaroli rice

dry white wine, such as pinot grigio or sauvignon blanc

frozen peas, thawed (optional)

chopped fresh parsley

grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano