-
1
Place the mushrooms in a large Pyrex measuring cup, and pour in 2 cups boiling water.
-
2
Allow to sit for 30 minutes.
-
3
Line a strainer with cheesecloth, place it over a bowl and strain the mushrooms.
-
4
Squeeze the mushrooms over the strainer then rinse several times to rid them of sand.
-
5
Set aside.
-
6
Combine the mushroom soaking liquid with the stock in a saucepan.
-
7
Bring the stock to a simmer over low heat, with a ladle nearby or in the pot.
-
8
Make sure that the stock is well seasoned.
-
9
Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan.
-
10
Add the onion and a generous pinch of salt, and cook gently until the onion is just tender, about three minutes.
-
11
Do not brown.
-
12
Stir in the rice, porcinis and garlic.
-
13
Stir until the grains separate and begin to crackle.
-
14
Add the wine, and stir until it is no longer visible in the pan.
-
15
Begin adding the simmering stock a couple of ladlefuls (about 1/2 cup) at a time.
-
16
The stock should just cover the rice and should be bubbling neither too slowly nor too quickly.
-
17
Cook, stirring often, until it is just about absorbed.
-
18
Add another ladleful or two of the stock, and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.
-
19
You do not have to stir constantly, but stir often.
-
20
After 15 minutes, stir in the turkey and the peas, and continue to add stock as instructed above.
-
21
The risotto is done in 20 to 25 minutes, when the rice is just tender all the way through but still chewy.
-
22
Taste now and adjust seasoning.
-
23
Add another ladleful or two of stock to the rice.
-
24
Stir in the chives and Parmesan, and remove from the heat.
-
25
The mixture should be creamy (add more stock if it isnt).
-
26
Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
