Risotto with Peas & Porcini

Risotto with Peas & Porcini
Photo by Scott Phillips

Ingredients

  • 2 Tbs. unsalted butter
  • 5 cups homemade or low-salt chicken broth; more as needed
  • 3 Tbs. chopped fresh mint
  • 1-½ cups (7 oz.) frozen petite peas, thawed
  • 1 Tbs. balsamic vinegar
  • 1-½ tsp. chopped fresh thyme
  • 2 cups imported arborio or carnaroli rice
  • + 6 more ingredients
    • Kosher salt and freshly ground black pepper
    • 1 medium yellow onion, finely diced
    • 1 oz. dried shiitakes (scant 1 cup)
    • ¾ oz. (scant 1 cup) dried porcini (also called cèpes)
    • 1 cup freshly grated Parmigiano-Reggiano
    • 1/3 cup dry white wine

Put the porcini and shiitake mushrooms in a medium heatproof bowl. Pour in 2 cups boiling water and weight down the mushrooms with a small plate so they are submerged. Soak until they're plumped and softened, about 20 min. Use a slotted spoon to transfer the mushrooms to a cutting board, squeezin...

View full recipe at Fine Cooking

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