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. ---------------------------------------------------------------------------
Nutrition
Ingredients
