giada de laurentiis. mushroom risotto with peas.

this is hands down one of the best recipes i have ever made. it takes a little over an hour so make sure you have the time. it is not something to make if you are multi-tasking, so prepare a salad before hand and serve them up together.

   

 *  5 3/4 cups canned low-salt chicken broth (I only used 5 1/2 cups in the end, make sure you use low-lodium or it will become too salty)

    * 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 short-grain white rice

    * 2/3 cup dry white wine

    * 1/2 cup frozen peas, thawed

    * 2/3 cup grated Parmesan (I used a full cup)

    * Salt and freshly ground black pepper, optional

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. 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. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.