Wild Mushroom Risotto with Peas
- 1/4 oz. (about 2 Tbs.) dried porcini mushrooms,
- 5 1/2 cups vegetable broth
- 1 cup dry white wine
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 2 cups Arborio rice
- 1 cup frozen peas
- 1/2 cup grated Parmigiano-Reggiano cheese,
plus shards for garnish
- Salt and freshly ground pepper, to taste
Place the mushrooms in a small bowl. Add 1/3 cup hot water and let stand until the mushrooms are soft, about 20 minutes. Drain and finely chop the mushrooms.
Cook the rice
Meanwhile, in a saucepan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer over low heat.
In a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the rice and cook, stirring constantly, until the grains are opaque and well coated, about 1 minute. Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3 to 4 minutes. Reduce the heat to medium-low and continue to add the broth 1 cup at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.
Finish the risotto
When the rice is tender and creamy but still al dente, after about 20 minutes, stir in the mushrooms and peas and cook for 2 minutes. Stir in the 1/2 cup cheese and season with salt and pepper. Serve in shallow bowls garnished with the shards of cheese. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Vegetarian, by Dana Jacobi (Oxmoor House, 2007).