- 6
- 30 mins
- 31 mins
Ingredients
- 8 cups chicken broth
- 1/2 ounce porcini mushrooms
- 1/4 cup unsalted butter
- 2 Tbsp. olive oil
- 2 cups finely chopped onions
- 10 ounce white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 2/3 cup dry white wine
- 3/4 cup frozen peas, thawed
- 2/3 cup grated Parmesan
- salt
- pepper
Preparation
Step 1
Bring the broth to a simmer in a heavy, medium-sized saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the olive oil. Add the onions and saute until tender, about 8 minutes. 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 pot. 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. Add the wine. Cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of the broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to add liquid a cup at a time and cook until the rice is just tender and the mixture is creamy, about 30 minutes. The rice will absorb 6 to 8 cups of broth. Stir in the peas. Mix in the Parmesan. Season with salt and pepper to taste.