Vegetable Risotto

Directions

1. 1
   Bring broth to a simmer in a saucepan.
2. 2
   In separate heavy saucepan, melt two tablespoons of butter with olive oil over medium heat.
3. 3
   Add the onions, carrots, and mushrooms, and saute for five minutes.
4. 4
   Add rice and cook, stirring constantly, for two minutes.
5. 5
   Add one cup of the broth and cook, stirring constantly, until liquid is absorbed.
6. 6
   Add the peas and another cup of warm broth and cook, stirring constantly, until liquid is absorbed.
7. 7
   Add another cup of broth and continue to cook, stirring constantly, until absorbed; continue this process until all the broth is used.
8. 8
   (They say it takes about 15 minutes, but it'll be creamier if you stretch it out to 20-25 minutes.
9. 9
   ).
10. 10
    Add salt, basil, Parmesan, and remaining tablespoon of butter.
11. 11
    Stir for two minutes to make sure cheese is fully incorporated and melted.
12. 12
    Note: I use such a heaping amount of Parmesan that it's probably closer to a half-cup -- and it's all the better for it!