In a saucepot, melt butter. Saute shallots and garlic. Add mushrooms and pork. Cook and stir until pork changes color.Add rice and mix well. Slowly pour in the wine. Stir occasionally. When mixture begins to dry, add broth little by little while continuosly stirring.Repeat procedure until rice is slightly puffed. Add carrots and peas. Cook until rice is al dente.Season with salt and pepper if desired.

Serves 4