Mushroom Risotto With Peas

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement