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Mushroom Risotto with Peas Recipe

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

Amy and Sarah Hollister
Added: Tuesday, September 23, 2008


8 c. canned low-salt chicken broth
1/2 oz. dried porcini mushrooms
1/4 c. unsalted butter
2 T. olive oil
10 oz. white mushrooms, finely chopped
1 1/2 c. Arborio rice or short-grain white rice
2 c. finely chopped onions
2 garlic cloves, minced
2/3 c. dry white wine
3/4 c. frozen peas, thawed
2/3 c. grated Parmesan
salt and freshly ground black pepper, optional

Simmer broth in heavy medium saucepan. Add porcini mushrooms. Set aside until mushrooms are tender, about 5 minutes. Keep broth warm over very low heat. Melt butter in heavy large saucepan over medium heat. Add olive oil. Add onions and saute until tender, about 8 minutes. Add white mushrooms and garlic. Using a slotted spoon, transfer porcini mushrooms to cutting board. Finely chop mushrooms and add to saucepan. Saute until mushrooms are tender and juices evaporate, about 5 minutes. Stir in rice and let it toast for a few minutes. Add wine; cook until 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 rice is just tender and 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 peas. Mix in the Parmesan. Season with salt and pepper, to taste.




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