Description
This parmesan-wild mushroom risotto recipe with sautéed onions and chewy peas is an impressive dinner for all your gatherings.
Ingredients
Scale
- 5 3/4 cup of low sodium chicken broth
- 1/2 ounces of dried porcini mushrooms
- 1/4 cup of unsalted butter
- 2 cups onions, finely chopped
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 2/3 cup white wine
- 3/4 cup of frozen peas, thawed
- 2/3 cup freshly grated parmesan cheese
- salt & pepper to taste
Instructions
- In a medium sized saucepan, bring chicken broth to a simmer.
- Add in dried porcini mushrooms.
- Cover and cook mushrooms until they are tender, about 5-6 minutes.
- Remove the mushrooms from the broth, and finely chop.
- Cover the broth and keep warm on a the lowest heat setting.
- In a large saucepan, over medium heat, add in unsalted butter, melt butter and add in finely chopped onions.
- Saute onions under tender and translucent, about 8-10 minutes, stirring occasionally.
- Add in white mushrooms, the porcini mushrooms, and garlic cloves.
- Saute until the mushrooms are tender and the juices have evaporated, about 10-12 minutes, stirring occasionally.
- Next, add in arborio rice, stir to incorporate with vegetables and immediately add in white wine. Stir often until the liquid is absorbed, about 2 minutes.
- Next add in 1 cup of the broth to the mushroom rice pot, simmer over medium low heat. Stirring often, until the liquid is absorbed, about 3-4 minutes.
- Continue to cook until the rice is tender and creamy, adding broth in by cupfuls and stirring often. about 28-32 minutes. {I would add a cup of broth once I noticed that the rice was starting to lose the liquid}
- Stir in peas and freshly grated parmesan cheese.
- Add salt and pepper to taste.
- Serve!
