[BONUS] What's For Dinner? Giada's Wild Mushroom Risotto with Peas

After posting the recipe for the Arancini that we made last night, I realized some of you may want the actual Risotto recipe that I used :)  So here it is...

Ingredients:

5 3/4 cups canned low-sodium chicken broth OR vegetable broth

1/2 ounce dried porcini mushrooms

1/4 cup unsalted butter

2 cups finely chopped onion

10 ounces white mushrooms, finely chopped

2 garlic cloves, minced

1 1/2 cups medium-grain white rice

2/3 cup dry white wine

1/2 cup frozen peas, thawed

2/3 cup freshly grated Parmesan cheese

S&P to taste

Directions:

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 (and plumped up), about 5 minutes.  Using a slotted spoon, remove the mushrooms and finely chop.  Cover the remaining broth and keep warm over very low heat.

Melt the butter in a large, heavy saucepan over medium heat.  Add the onions and saute until tender, about 8 minutes.  Add the white mushrooms, porcini mushrooms, and garlic; saute 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 (pretty much constantly), about 28 minutes.  Stir in the peas.  Mix in the Parmesan cheese.  Season with salt and pepper to taste.

*Makes about 6 side-dish-size servings.