"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Mushroom Risotto with Peas Recipe

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This recipe for Mushroom Risotto with Peas, by , is from The Pell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
carol caruso
Added: Wednesday, October 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 cups canned low-salt chicken broth

-ounce dried porcini mushrooms

cup unsalted butter

2 tablespoons olive oil

2 cups finely chopped onions

10 ounces white mushrooms, finely chopped

2 garlic cloves, minced

1 cups Arborio rice or short-grain white rice

⅔ cup dry white wine

cup frozen peas, thawed

⅔ cup grated Parmesan

Salt and freshly ground black pepper, optional

Directions:
Directions:
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. 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. 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 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 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
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