Mushroom Risotto with Peas

Ingredients

• 0.5 ounce porcini mushrooms dried
• 0.7 cup cooking wine dry white
• 2  garlic cloves minced
• 8 cups low-salt chicken broth canned
• 2 tablespoons olive oil 
• 2 cups onions finely chopped
• 0.7 cup parmesan grated
• 0.8 cup peas frozen thawed
• 6 servings salt and pepper black freshly ground
• 1.5 cups short-grain rice white
• 0.3 cup butter unsalted
• 10 ounces mushrooms white finely chopped

Equipment

• sauce pan
• slotted spoon
• cutting board

Directions

1. Watch how to make this recipe.
2. Bring the broth to a simmer in a heavy medium saucepan.
3. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
4. Melt the butter in a heavy large saucepan over medium heat.
5. Add olive oil.
6. Add the onions and saute until tender, about 8 minutes.
7. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan.
8. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes.
9. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
10. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas.
11. Mix in the Parmesan. Season with salt and pepper, to taste.