Bring a pot of salted water to a boil and have a bowl of ice water ready.  Blanch the peas in the salted boiling water until tender, 2-3 minutes.  Immediately plunge theminto the ice water to stop the cooking and lock in the vibrant green color.  Drain the peas and set them aside.

in a medium sized saute pan, heat 1 T of olive oil over medium high heat.  When the oil is shimmering, add the mushrooms and sautee until tender, about 5 minutes.  Towards the end of the cooking, add the shallots, being careful for them not to brown.  Remove the pan from the heat and set aside while you make the risotto

In a heavy bottomed dutch oven or similar pot, heat the remaining olive oil over medium heat.  Add the onion and garlic and cook slowly until very tender with no color, about 10 minutes.

Add the rice and stir around to toast it for a minute or so.  Add the wine and simmer until it is almost fully reduced away.

Working in ladle sized batches, start adding the hot stock.  Stir the rice often as this releases the creamy starch.  Allow the previous addition of stock to be fully absorbed before adding another.  Continue this until the rice is tender with just a bite to it, about 20 minutes.

Fold in the peas, mushrooms, herbs and cheese.  Stir to heat through and adjust the consistency with more stock if need be.  The risoto shouldn't be too firm, it should "flow".

Season to taste with salt and freshly ground black pepper and garnish with the snow peas.