Ingredients
- 5 1/2 cups chicken broth
- 1/2 ounce porcini mushrooms, dried
- 1/4 cup butter, unsalted
- 2 cups onion, chopped
- 10 ounces white mushrooms, chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice (or medium grain white rice)
- 2/3 cup white wine
- 1/2 cup frozen peas, thawed
- 2/3 cup Parmesan cheese, grated
- Salt
- Pepper
How to Make
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Step 1: In a saucepan over medium heat bring the broth to a simmer and then add the porcini mushrooms; cover and set aside until mushrooms are tender (5 minutes); using a slotted spoon remove the mushrooms and chop; cover the broth and keep warm over low heat.
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Step 2: In another saucepan over medium heat melt the butter and then add the onions and saute until tender (8-10 minutes). Stir in the white mushrooms, porcini mushrooms and garlic and saute until mushrooms are tender (10 minutes).
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Step 3: Stir in rice.
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Step 4: Stir in wine and cook, stirring often until liquid is absorbed (a few minutes).
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Step 5: Stir in one cup of the broth and simmer over medium low heat, stirring until liquid is absorbed (a few minutes) and continue to cook until rice is tender and mixture is creamy, adding more broth by the cup full and stirring often -- this will take 25-30 minutes.
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Step 6: Stir in peas.
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Step 7: Stir in parmesan and season with salt and pepper.
We hope you enjoy this recipe!
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