Wild Mushroom Risotto with Peas

Name: Wild Mushroom Risotto with Peas
Yield: 6 side-dish servings
Ingredients: 5 3/4 cups canned low-sodium chicken broth; 1/2 ounce dried porcini mushrooms; 1/4 cup (1/2 stick) unsalted butter; 2 cups finely chopped onion; 10 ounces white mushrooms, finely chopped; 2 garlic cloves, minced; 1 1/2 cups Arborio rice or medium-grain white rice; 2/3 cup dry white wine; 1/2 cup frozen peas, thawed; 2/3 cup freshly grated Parmesan cheese; Salt and freshly ground black pepper

December 9, 2011

The secret to the intense mushroom flavor in this recipe is that not only are mushrooms themselves part of the mix, but the risotto is cooked with mushroom-flavored broth. In order to use dried porcini mushrooms—or any dried mushrooms for that matter—you have to reconstitute them by allowing them to sit in hot water for a few minutes, absorbing that water and plumping up. Then the mushrooms are ready to cook with, and you have all this flavorful liquid as a by-product. By all means, take advantage of it: Here, it works as a flavor booster to the chicken stock; but you can also use it as the base of a wonderful soup or sauce.

Recipe notes

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