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1
Prep step: If using dehydrated mushrooms, 20 minutes before you're ready to start cooking the risotto, place the mushroom caps in five cups of water or stock and bring to a boil. Remove from the heat, cover and let steep. Take 15.
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2
Remove the rehydrated mushrooms from the liquid and let cool. Place the liquid back on low heat and keep warm.
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3
Heat a saute pan over medium high heat. Add the olive oil and saute the onion until translucent, about 5 minutes. Stir in the rice, coating the grains with the oil and cook until the rice turns opaque, about 3 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds.
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4
Add about a cup and a half of the heated liquid to the rice, stirring to de-glaze the pan. Add in a half teaspoon of salt and a few grinds of fresh cracked peppers. Reduce the heat to medium low as the risotto should cook at a low boil until the liquid has evaporated down to the level of the top of the rice. Meanwhile, slice the mushroom caps into thin slices.
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5
Add the liquid one cup at a time, allowing the liquid to evaporate/absorb between additions. With the third addition, add the peas and sliced mushrooms. After the liquid has evaporated, taste the risotto to see that it is al dente and if necessary, add additional liquid.
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6
After the liquid has evaporated, remove from the heat and stir in 1/4 cup of the grated parmesan and 1/2 of the sliced mint. Serve immediately in a shallow dish, garnish with reserved mint and extra grated parmesan. Voila!
