Mushroom Risotto with Peas

• 1 package 1 Oz. Package Dried Porcini Mushrooms (Earthy Delights Brand Or Similar)
• 4 cups Lower Sodium Vegetable Broth
• 2 teaspoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Shallot, Finely Chopped
• 2 cloves Garlic, Minced
• 8 ounces, weight Cremini Mushrooms, Wiped Clean, Stems Removed And Sliced
• 4 ounces, weight Shiitake Mushrooms, Wiped Clean, Stems Removed And Sliced
• 1 cup Arborio Rice
• 1/2 cups White Wine (Pinot Grigio Or Similar)
• 1/2 cups Frozen Green Peas
• 2 Tablespoons Parmesan Cheese, Grated
• Freshly Chopped Parsley And Shaved Parmesan Cheese, For Garnish (optional)

1. Start by putting the dried porcini mushrooms into a bowl of hot water to reconstitute them.
2. This will take about 25 minutes.
3. While they are soaking, heat the broth over medium heat in a saucepan.
4. Add 1 teaspoon olive oil and 1 tablespoon butter to a separate deep pan or skillet and heat until butter is melted.
5. Add the shallot and cook until translucent, about 3-5 minutes.
6. Next add the garlic and cook 1 minute.
7. Add the cremini and shiitake mushroom slices and cook 8-10 minutes or until tender and most of the liquid has evaporated.
8. Transfer to bowl and set aside.
9. In the same pan, heat the remaining olive oil and butter and heat until butter is melted.
10. Add the arborio rice and cook until slightly toasted.
11. Add the white wine and stir until alcohol is cooked out.
12. Slowly start adding the hot vegetable broth, 1/2 cup at a time.
13. Let it cook into the rice until thickened.
14. When the first 1/2 cup is almost all absorbed, add another 1/2 cup broth.
15. Repeat this process until broth is gone, about 25-28 minutes total.
16. When the risotto is almost all done, add the cooked mushrooms back in and stir.
17. With a slotted spoon, pull the reconstituted porcini mushrooms out of the water and put them into the pan.
18. Stir well.
19. If the risotto gets too dry, you can use the mushroom liquid to help thicken it again.
20. Add the frozen peas to heat through.
21. Finally add the grated Parmesan cheese and stir until melted.
22. Serve immediately.
23. Optional garnishes: freshly chopped parsley or shavings of Parmesan cheese.
24. Adapted from my previous recipe and Giada de Laurentiis.

porcini mushrooms, lower, olive oil, butter, shallot, garlic, mushrooms, mushrooms, rice, white wine, parmesan cheese, freshly chopped parsley

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mushroom-risotto-with-peas/ (may not work)