Mushroom Risotto

In a medium saucepan over medium heat, bring chicken stock to a simmer. Reduce heat to low. In a large pot or Dutch oven, heat oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Add 1 tablespoon butter, garlic, mushrooms, bay leaf and thyme. Cook until the mushrooms have softened and are golden, about 4 more minutes, then season with salt and pepper. Remove mixture from the pot. Melt remaining tablespoon butter in the pot and add the arborio rice, stirring quickly. Cook until the grains are well-coated and smell slightly toasty, about 2 minutes. Add the wine and cook until the wine has mostly absorbed. With a ladle, add about 240ml hot stock. Stirring often, cook until the rice has mostly absorbed liquid. Add remaining stock about 240ml a time, continuing to allow the rice to absorb each addition of stock before adding more. Stir often and cook until the risotto is al dente and creamy, not mushy. (You might not need all the stock.) Add the mushroom mixture back into the rice. Stir in Parmesan and peas then garnish with parsley. Serve warm.