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Combine broth with 1 cup water in a small saucepan and bring to a simmer. Keep broth warm over very low heat.
Melt butter in a large pot or Dutch oven over medium heat. Add olive oil and onions and sauté 8 minutes, until tender. Add mushrooms and garlic. Season with sea salt. Continue to sauté 5 minutes until mushrooms are tender and juices evaporate. Stir in rice and cook for 2 minutes until grains are well-coated and smell slightly toasty. Add wine and cook until liquid is absorbed, stirring often. Add 1 cup hot broth; simmer over medium-low heat 3 minutes until liquid is absorbed, stirring often. Add remaining broth, 1 cup at a time, continuing to allow rice to absorb each addition of broth before adding more. Stir often and cook until risotto is al dente and creamy, not mushy. Stir in peas and parmesan. Season with sea salt and pepper, to taste, and serve with more grated parmesan and a sprinkle of minced herbs, if desired.