¼cupparmesangrated, plus parmesan shavings for garnish
1teaspoonJapanese pepperaka sansho
Heat the broth on the stove, lower to simmer and leave on.
In the meantime, heat the olive oil over medium heat.
Add the onion and garlic and sautee until translucent (5-10 minutes).
Add the mushrooms, season with salt and the Japanese pepper and cook until tender 5-10 minutes.
Add the rice and stir constantly ~2 minutes. Raise the heat to medium high.
Deglaze with the sake. Lower back to medium once it begins to boil. Stir constantly. Cook down until there is barely any liquid.
Add 1 ladle of stock and cook down, stirring continuously, until there is barely any liquid. Repeat until the rice is cooked al dente.
Take off the heat. Immediately stir in the peas, grated parmesan, season with salt and pepper.
Top with parmesan shavings and serve.
You need to use a rice that will maintain an al dente texture after the long stovetop cooking process of risotto. Just make sure you avoid long-grain rice like basmati or jasmine. Arborio is the most common, but there are others.