Ingredients: |
Ingredients: 8 cups low-sodium chicken stock or 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 cup Arborio rice or short grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
salt and pepper, optional
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Directions: |
Directions:Bring the stock to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the stock warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add the 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. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, 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 stock; simmer over medium low heat until the liquid is absorbed, stirring constantly, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more stock by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of stock). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste. |
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