In a blender add the peas water and sodium bisulfite.
Blender on high until as smooth as possible. If the peas are slightly frozen this is ideal to prevent the friction from the blender from heating the mixture too much.
Refrigerate this mixture until needed.
Whisk together the mushroom jus, foam magic and salt.
Place the mixture in a 2 quart container and use the magic air maker to create foam. Refrigerate until needed.
Preheat an oven to 225°F.
In a bowl mix together the mushrooms, oil, and salt.
Spread them evenly on a sheet pan lined with a nonstick sheet and bake for 30 minutes or until brown and crispy.
place a heavy bottom pot over medium heat. Add the neutral flavored oil and heat until it begins to shimmer.
Sweat the onion for 1 minute or until translucent.
Add the rice and stir until fully coated in oil.
Add the wine and cook until almost all the wine has evaporated about 2- 3 minutes.
Begin adding the vegetable stock in 120g (½ cup) increments. Stir the rice constantly while adding the stock. Keep the bottom of the pan clean, if you notice any rice sticking to the bottom of the pan lower the heat and add more stock until it is free.
When you add a new ladle of stock be sure to stir vigorously. The stirring will turn the starches into a creamy sauce for the risotto.
Once the rice is cooked about 75% of the way through add your last ladle of stock. Cook until the risotto is rich and creamy. At this point you want the risotto to be a bit too thick. The pea puree will thin out the risotto in the next step.
Add the pea puree to create a bright green risotto. Be mindful you may not need all the pea puree but the more you add the stronger the fresh pea flavor the risotto will have.
The risotto should be pourable but not soupy.
Stir in the salt and serve. Garnish with crispy mushrooms and mushroom foam.
It’s a good idea to serve the foam table side or right before serving as any fat can pop the bubbles in the foam.
Over time the foam should melt into the risotto.