Chanterelle Mushroom Risotto

Chanterelle Mushrooms - 1 cup dried

hot water - enough to cover mushroom to rehydrate them

chicken broth - 32 ounces organic gluten free, low sodium (heated up)

olive oil -

onion - 1 medium chopped

garlic -

arborio rice - 1 cup (risotto rice)

white wine - 1/2 cup (whatever you are drinking, a dry white works best)

thyme - 1 tablespoon fresh chopped

flat parsley - 1 tablespoon fresh chopped

peas - 1/2 cup frozen (thawed out)

parmesan cheese - 1/2 cup freshly grated (hold if dairy intolerant)

salt and pepper -

butter - 1 tablespoon optional (can use dairy free margarine or just drizzle a little olive oil on top)