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1
Spray cooking spray into a small non-stick skillet over medium-high heat.
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2
Shape the risotto into a round patty and add to the skillet.
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3
Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges.
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4
Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes.
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5
Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
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6
8 cups canned low-salt chicken broth
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7
1/2-ounce dried porcini mushrooms
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8
1/4 cup unsalted butter
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9
2 tablespoons olive oil
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10
2 cups finely chopped onions
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11
10 ounces white mushrooms, finely chopped
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12
2 garlic cloves, minced
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13
1 1/2 cups Arborio rice or short-grain white rice
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14
2/3 cup dry white wine
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15
3/4 cup frozen peas, thawed
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16
2/3 cup grated Parmesan
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17
Salt and freshly ground black pepper, optional
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18
Bring the broth to a simmer in a heavy medium saucepan.
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19
Add the porcini mushrooms.
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20
Set aside until the mushrooms are tender, about 5 minutes.
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21
Keep the broth warm over very low heat.
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22
Melt the butter in a heavy large saucepan over medium heat.
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23
Add olive oil.
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24
Add the onions and saute until tender, about 8 minutes.
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25
Add the white mushrooms and garlic.
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26
Using a slotted spoon, transfer the porcini mushrooms to a cutting board.
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27
Finely chop the mushrooms and add to the saucepan.
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28
Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
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29
Stir in the rice and let it toast for a few minutes.
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30
Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
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31
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
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32
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 (the rice will absorb 6 to 8 cups of broth).
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33
Stir in the peas.
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34
Mix in the Parmesan.
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35
Season with salt and pepper, to taste.
