Mushroom Risotto With Peas |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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We made this with all white mushrooms instead of what the recipe called for. I can only say how good it was the way it was made here. Ingredients:
8 cups canned low sodium chicken broth |
1/2 ounce dried porcini mushrooms |
1/4 cup unsalted butter |
2 tablespoons olive oil |
2 cups finely chopped onions |
10 ounces white mushrooms, finely chopped |
2 garlic cloves, minced |
1 1/2 cups arborio rice or 1 1/2 cups short-grain white rice |
2/3 cup dry white wine |
3/4 cup frozen peas |
2/3 cup freshly grated parmesan cheese |
salt & freshly ground black pepper (optional) |
Directions:
1. Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
2. Set aside until the mushrooms are tender, about 5 minutes.
3. Keep broth warm over very low heat.
4. In a heavy large saucepan over medium heat, melt butter and add olive oil.
5. Add the onions and saute until tender, about 8 minutes.
6. Add the white mushrooms and garlic.
7. Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
8. Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
9. Stir in the rice and let it toast for a few minutes.
10. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
11. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
12. 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 6-8 cups of broth).
13. Stir in the peas.
14. Mix in the Parmesan cheese.
15. Season with salt and pepper to taste.
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