1/2 - 3/4 cup fresh shucked peas (can use frozen peas)
1 cup sliced wild mushrooms
2 tablespoons olive oil
1 large yellow onion minced, 1 tablespoon reserved for end
1 cup Ariborio rice
1/2 cup good white wine
4 cups chicken broth (can use canned but low-sodium)
1/4 cup heavy cream
1/2 cup chicken stock low-sodium
1/4 cup grated Parmesan cheese
2 tablespoons butter
salt and pepper to taste
Rub butter in a light coat over fish fillets and sprinkle with fresh thyme, salt and pepper. Place 2 pieces prosciutto per fillet on table and fold over fish fillet, repeating for all 4 fillets. Heat sauté pan over medium-high heat and sear fish for 2 minutes, turning once. Place in oven at 350° for 6-8 minutes. Remove from oven and let stand in pan while plates are assembled.
If using fresh peas, blanch in boiling, salted water for 2 minutes. Shock in cold water and drain.
In a heavy 4-quart saucepan over medium-high heat add olive oil and minced onion and sauté 1 minute; add rice and sauté 2 minutes, stirring often. Add wine and reduce for 2 minutes, add chicken broth and cook for 12 minutes or until rice is al dente. Remove and strain through colander (can be done the day before and refrigerated in covered dish).
In a large sauté pan add reserved onion, 1 tablespoon butter and mushrooms and cook for 3 minutes, stirring often. Add risotto, 1/2 cup chicken broth and heavy cream and bring to a boil. Then add sweet peas and thyme. Turn off heat; fold in cheese and butter. Salt and pepper to taste.