Mushroom and pea risotto

I've never been good at risotto, but I think I'm getting there finally. Things can go bad if you stir it too much, so don't stir it.

Method

First let me apologise for the lack of qty's, but I'm not such a big believer in that for a meal you cook during the week, just make it and work out what you like
soak the porcini mushrooms in water for about half an hour, fry the onion and garlic in a bit of oil and add in half of the field mushrooms, cook for a few minutes then add in the rice, 1/2 cup per person, stir through for about a minute then add the white wine
this is your base and people say stir risotto all the time, its bullshit, the best results will come if you add large portions of stock and just let the rice sit in till it reduces, give it a little stir then add more and do the same, when the rice starts to soften add in all the mushrooms and the rest of the stock with the peas and put a lid on the top and leave for another 4-5 mins, remove from the heat and stir around, taste it to see if its all fine and then add the cheese and stir around before you serve this is delicious