-
1
Start by putting the dried porcini mushrooms into a bowl of hot water to reconstitute them.
-
2
This will take about 25 minutes.
-
3
While they are soaking, heat the broth over medium heat in a saucepan.
-
4
Add 1 teaspoon olive oil and 1 tablespoon butter to a separate deep pan or skillet and heat until butter is melted.
-
5
Add the shallot and cook until translucent, about 3-5 minutes.
-
6
Next add the garlic and cook 1 minute.
-
7
Add the cremini and shiitake mushroom slices and cook 8-10 minutes or until tender and most of the liquid has evaporated.
-
8
Transfer to bowl and set aside.
-
9
In the same pan, heat the remaining olive oil and butter and heat until butter is melted.
-
10
Add the arborio rice and cook until slightly toasted.
-
11
Add the white wine and stir until alcohol is cooked out.
-
12
Slowly start adding the hot vegetable broth, 1/2 cup at a time.
-
13
Let it cook into the rice until thickened.
-
14
When the first 1/2 cup is almost all absorbed, add another 1/2 cup broth.
-
15
Repeat this process until broth is gone, about 25-28 minutes total.
-
16
When the risotto is almost all done, add the cooked mushrooms back in and stir.
-
17
With a slotted spoon, pull the reconstituted porcini mushrooms out of the water and put them into the pan.
-
18
Stir well.
-
19
If the risotto gets too dry, you can use the mushroom liquid to help thicken it again.
-
20
Add the frozen peas to heat through.
-
21
Finally add the grated Parmesan cheese and stir until melted.
-
22
Serve immediately.
-
23
Optional garnishes: freshly chopped parsley or shavings of Parmesan cheese.
-
24
Adapted from my previous recipe and Giada de Laurentiis.
