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1
Make this portion of the recipe ahead if desired:
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2
Bring the broth to a simmer and add the dried Porcini mushrooms. Cover, remove from heat, and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms, cool and chop fine. SAVE the broth, cover and keep warm over a very low heat.
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3
Melt the butter in a large, heavy saucepan, over medium heat.
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4
Add the onions and garlic and saute' until tender, about 6-8 minutes.
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5
Add the white mushrooms, porcini mushrooms; saute' until the mushrooms are tender and the juices evaporate, about 7-10 minutes.
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6
Stir in the rice and coat with the mushroom mixture.
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7
Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes.
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8
Add 1 C of hot broth to the arborio rice; simmer over med-low heat, stirring often until the liquid is absorbed, about 3 minutes. Repeat and continue to cook until the rice is just tender and the mixture is creamy, adding more hot broth by cupfuls and stirring often, about 28 minutes. You may not use all the broth. Check for desired level of doneness. Some like it al dente, I prefer it more tender, so I add more time and keep checking.
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9
Stir in the peas, mix in the Parmesan cheese, season with salt & pepper.
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10
OPTIONAL: *At this point I top with defrosted raw shrimp. Nestle the shrimp into the risotto and let them cook through on one side, then flip over to cook the other side. They will turn pink and opaque in color. This takes about 5-7 minutes depending on the size of the shrimp.
