Mushroom Risotto

In a medium saucepan over medium heat, bring broth to a simmer. Reduce heat to low to keep warm.

In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until softened, about 7 minutes. Add mushrooms, garlic, thyme, bay leaf, and 1 Tbsp. butter. Cook, stirring frequently, until mushrooms are softened and golden brown, 10 to 15 more minutes; season with salt and pepper. Transfer mushroom mixture to a medium bowl.

In same pot over medium heat, melt remaining 1 Tbsp. butter. Add rice and cook, stirring, until grains are coated and smell slightly toasty, about 2 minutes. Add wine and cook, stirring frequently, until wine has mostly absorbed, about 3 minutes.

Using a ladle, add about 1 cup broth. Cook, stirring often, until rice has mostly absorbed the liquid, 3 to 5 minutes. Continue to add broth about 1 cup at a time, letting rice to absorb each addition of broth before adding more. Stir often and cook until risotto is al dente and creamy, not mushy, 20 to 25 minutes total. (You might not need all the broth.)

Return mushroom mixture to pot and stir to combine. Stir in Parmesan and peas until cheese melts. Top with parsley.