Wild Mushroom Risotto

So everyone knows I love Giada's recipes and this one is definitely a keeper.  My husband really loves it and so do I! I changed it slightly and cook the white mushrooms and half the onion in a separate pan and set aside, i add them in with the peas when the rice is nearly done so they don't overcook.  

Ingredients:

8 cups canned low-salt chicken broth
1/2-ounce dried porcini mushrooms
1/2 cup unsalted butter
2 cups finely chopped white onions
10 ounces white mushrooms, chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice 
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper to taste

Directions:

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. 
Set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop and set aside.
Keep the broth warm over very low heat.
Melt ¼ cup butter in a heavy large saucepan over medium heat.
Add half the onion and season with salt and pepper and saute until tender, about 8 minutes. 
Add the rice and toast for 2-3 minutes. 
Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. 
Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth).
While rice is cooking, melt ¼ cup of butter in a separate pan. 
Add half the onion and cook until tender.Add the white mushrooms and garlic. 
Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Add in the porcini mushrooms.
When rice in finished, stir in the mushroom and onion mixture and the peas into the rice. 
Mix in the Parmesan. Season with pepper to taste.