- 5¬ĺ cups canned low-sodium chicken broth
- ¬Ĺ ounce dried porcini mushrooms
- ¬ľ cup (¬Ĺ stick) unsalted butter
- 2 cups finely chopped onion
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1¬Ĺ cups Arborio rice or medium-grain white rice
- ‚ÖĒ cup dry white wine
- ¬Ĺ cup frozen peas, thawed
- ‚ÖĒ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
The secret to the intense mushroom flavor in this recipe¬†is that not only are mushrooms themselves part of the¬†mix, but the risotto is cooked with mushroom-flavored¬†broth. In order to use dried porcini mushrooms‚ÄĒor any¬†dried mushrooms for that matter‚ÄĒyou have to¬†reconstitute them by allowing them to sit in hot water¬†for a few minutes, absorbing that water and plumping¬†up. Then the mushrooms are ready to cook with, and¬†you have all this flavorful liquid as a byproduct.
- 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 saut√© until tender, about 8¬†minutes. Add the white mushrooms, porcini mushrooms,¬†and garlic; saut√© 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.