Heat broth in a medium sized saucepan over low heat. And keep warm.

In a large saucepan, heat 2 tablespoons olive oil over medium-high heat, and add mushrooms, thyme, and rosemary. Cook until soft and tender, about 3-5 minutes. Season with salt and pepper, then set aside. Remove rosemary and thyme and throw away. Reserve any liquid with mushrooms.

In a large skillet, over medium-high heat, add 1 tablespoon butter and stir in the shallots. Cook 1 minute.

Once shallots are fragrant, add rice, stirring to coat with butter. Cook for 2 minutes until golden in color.

Once rice is golden, add white cooking wine, or a dry white wine, stir constantly until the wine is fully absorbed.

Once wine is fully absorbed you will add 1/2 cup broth to the rice, and stir until the broth is absorbed.

Do not rush this process. You will repeat this action, slowly adding all the broth to the rice, ½ cup at a time, and stir, stir, stir, until liquid is absorbed. It should take about 25-35 minutes to achieve al dente and creamy, but not mushy risotto. Check heat… if your skillet is not hot enough it will take longer for the rice to absorb the liquid. If it is too hot the rice will stick to the bottom of the pan. Find a good medium-high heat.

Once all broth has been added, and/or you have reached the right consistency for the risotto, remove from heat. (You may not use all the broth)

Stir in mushrooms with their liquid, as well as butter, chives, peas, and parmesan.

Taste, and adjust seasoning with salt and pepper.