Wild Mushroom Risotto with Peas
6 side-dish servings
5 3/4 cups canned low-sodium chicken broth
1/2 ounce dried porcini mushrooms
1/4 cup (1/2 stick) unsalted butter
2 cups finely chopped onion
10 ounces white mushrooms, finely chopped
2 garlic gloves, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
1/2 cup frozen peas, thawed
2/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
Bring the broth to a simmer in a heavy, medium-size 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 hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, 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. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.
Source: Giada de Laurentiis