- 5 1/2 cups low-sodium chicken broth
- 1/2 oz dried porcini mushrooms
- 1/2 stick unsalted butter
- 2 cups chopped onion
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 2/3 cup dry white wine
- 1/2 cup frozen peas
- 2/3 grated Parmesan cheese
- Salt
- Pepper
Simmer broth. Add porcini mushrooms and let rest until tender (~5 minutes). Remove mushrooms using slotted spoon and finely chop.
Melt butter in large saucepan over medium heat. Add onions and saute until tender. Add porcini mushrooms and garlic. Saute until mushrooms are tender. Stir in rice. Add white wine. Stir often until liquid is absorbed. Turn down to medium-low heat. Add 1 cup broth and stir until absorbed. Continue stirring in broth 1 cup at a time until rice is done (20 – 30 minutes). Stir in peas and Parmesan cheese. Salt and pepper to taste.