Risotto With Mushrooms And Peas

• 1/2 of a 1/2-ounce package of dried porcini or other wild mushrooms
• 4 cups no-salt-added chicken stock
• 1/2 cup chopped onion
• 2 teaspoons olive oil
• 8 ounces fresh mixed wild mushrooms or plain white mushrooms
• 1 cup Arborio rice
• 1/2 cup dry red wine
• 1 cup frozen small peas
• 1 ounce Parmigiano Reggiano (1/3 cup coarsely grated)
• 18 teaspoon salt
• Freshly ground black pepper

1. Soak dried mushrooms in very hot water.
2. Heat chicken stock to a simmer in a saucepan.
3. Chop onion.
4. Heat oil in a deep heavy-bottom nonstick pan until it is medium hot.
5. Add onion, and saute until it begins to take on a little color.
6. Meanwhile, wash and slice fresh mushrooms and add to onion.
7. Add rice to mixture, and stir until it is well coated.
8. Add wine, and stir until it cooks away, about 2 minutes.
9. Add about a cup of the simmering stock to rice mixture, and cook over medium-high heat, stirring often, until liquid has been absorbed.
10. Continue adding broth as it is absorbed into the rice, stirring often.
11. Just before adding the last liquid, drain soaking mushrooms well, reserve liquid and add mushrooms to rice.
12. For last liquid addition, use mushroom liquid.
13. Add peas and cook a minute, until they are tender.
14. Grate cheese.
15. When rice is tender and there is broth left to make it slightly runny, season with salt and pepper, and serve.
16. Top with cheese.

porcini, nosalt, onion, olive oil, mushrooms, arborio rice, red wine, peas, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/5658 (may not work)