Chicken-Mushroom Risotto with Green Peas

I came to love risotto after having my first taste of it in a restaurant in Florence. It is only today that I finally decided to cook it. I couldn't find arborio rice in Cold Storage nor Sam's Groceria here in Penang.
So I asked Evelyn to get the rice for me from Ben's Groceria.

This recipe is straightforward and very simple to follow. Here's the recipe for 2:-

Ingredients
6 pcs chicken fillet (cut into strips)
3 pcs button mushroom (slice)
2 tbsp green peas (from can)
450 ml chicken stock
3 cloves garlic (minced)
1/2 onion (chopped)
2 cups arborio rice
Salt and black pepper to taste
5 tbsp olive oil (or butter if you prefer)
1 tbsp parmesan cheese

Instructions
1. In a pot, heat 3 tbsp olive oil and add in chicken, some salt and black pepper. Fry until chicken is cooked.
2. Set chicken aside.
3. Heat the remaining olive oil in the pot.
4. Put in the onions and garlic and fry until fragrant.
5. Add chicken, mushrooms, green peas and the arborio rice and give the mixture a quick stir.
6. Pour in 1/2 of the chicken stock and cook until the rice absorbs the stock.
7. Add the remaining chicken stock slowly and repeat this until the rice is cooked.
8. Before serving, add the parmesan cheese and stir to mixture until the cheese melts.

Notes:  1. You have to keep watch and stir the mixture often.
            2. You can add some white wine if you like.
            3. Add a dash of smoked paprika for the oomph!
            4. Add more black pepper if you love 'em.