Mushroom Risotto With Peas

• 8 cups canned low sodium chicken broth
• 1/2 ounce dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 10 ounces white mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups arborio rice or 1 1/2 cups short-grain white rice
• 2/3 cup dry white wine
• 3/4 cup frozen peas
• 2/3 cup freshly grated parmesan cheese
• salt & freshly ground black pepper (optional)

1. Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
2. Set aside until the mushrooms are tender, about 5 minutes.
3. Keep broth warm over very low heat.
4. In a heavy large saucepan over medium heat, melt butter and add olive oil.
5. Add the onions and saute until tender, about 8 minutes.
6. Add the white mushrooms and garlic.
7. Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
8. Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
9. Stir in the rice and let it toast for a few minutes.
10. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
11. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
12. 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 6-8 cups of broth).
13. Stir in the peas.
14. Mix in the Parmesan cheese.
15. Season with salt and pepper to taste.

chicken broth, porcini mushrooms, unsalted butter, olive oil, onions, white mushrooms, garlic, arborio rice, dry white wine, frozen peas, freshly grated parmesan cheese, salt

Taken from www.food.com/recipe/mushroom-risotto-with-peas-180482 (may not work)