Liquid-ize the spinach in a blender, with the chopped parsley, dill and ½ cup stock.

Place the butter in a large saute pan over high heat.

When butter foams, add the shallots and saute briefly.

Add the rice, coating with the butter.

Add the wine and cook off the alcohol until wine is nearly evaporated.

Add the stock, several ladles at a time over a 20minute period until rice is cooked through.

15 minutes into this process add the pea puree.

At the end of the absorption process whisk in the crème fraiche.

Season with salt, pepper and whisk in parmesan and butter to taste.

Cover and reserve for 5 minutes.

The Mushroom Glaze

½ pound thinly sliced Cremini mushrooms

4 cups rich homemade chicken stock

½ cup sherry…get a good one!

Combine stock, sherry and mushrooms over low heat in a 2 quart pot.

Simmer until stock has nearly ‘glazed’, strain and season, reserve warm.

Finishing

Spoon portions of the risotto into pasta bowls, garnish with little drizzles of the mushroom glaze