Wild Mushroom Risotto with Peas

By norsegal8

Ingredients

• 5 3/4 cups chicken broth
• 1 1/2 cups Arborio rice
• 1/2 ounce dried porcini mushrooms
• 1/4 cup unsalted butter
• 2/3 cup dry while wine
• 2 cups finely chopped onion
• 1/2 cup frozen peas, thawed
• 10 ounces white mushrooms, finely chopped
• 2/3 cup freshly grated Parmesan cheese
• 2 garlic cloves, minced
• kosher salt
• freshly ground black pepper

Details

Servings 4

Preparation

Step 1

BRING THE BROTH to a simmer in a heavy, medium-sized saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms and finely chop. Cover the broth and keep warm over very low heat.

Melt the butter in a large, heavy saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms, porcini mushrooms and garlic; saute until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice. Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of the hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Continue to cook and add liquid by cupfuls and stirring often, about 28 inutes total. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.