Mushroom Risotto With Peas

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We made this with all white mushrooms instead of what the recipe called for. I've posted it the way giada d meant it to be. I can only say how good it was the way it was made here.

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Steps

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Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.

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Set aside until the mushrooms are tender , about 5 minutes.

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Keep broth warm over very low heat.

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In a heavy large saucepan over medium heat , melt butter and add olive oil.

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Add the onions and saute until tender , about 8 minutes.

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Add the white mushrooms and garlic.

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Using a slotted spoon , transfer the porcini mushrooms to a cutting board , chop finely and add to the saucepan.

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Saute until the mushrooms are tender and the juices evaporaate , about 5 minutes.

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Stir in the rice and let it toast for a few minutes.

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Add the wine.

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Cook until the liquid is absorbed , stirring often , about 2 minutes.

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Add 1 cup of hot broth.

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Simmer over medium-low heat until the liquid is absorbed , stirring often , about 3 minutes.

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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.

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Stir in the peas.

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Mix in the parmesan cheese.

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Ingredients

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low sodium chicken broth, dried porcini mushrooms, unsalted butter, olive oil, onions, white mushrooms, garlic cloves, arborio rice, dry white wine, frozen peas, parmesan cheese, salt & freshly ground black pepper