Mushroom Risotto With Peas - cooking recipe

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)

Preparation

Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
Set aside until the mushrooms are tender, about 5 minutes.
Keep broth warm over very low heat.
In a heavy large saucepan over medium heat, melt butter and add 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, chop finely and add to the saucepan.
Saute until the mushrooms are tender and the juices evaporaate, 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 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 6-8 cups of broth).
Stir in the peas.
Mix in the Parmesan cheese.
Season with salt and pepper to taste.