Risotto with Peas & Porcini

Risotto with Peas & Porcini
Photo by Scott Phillips


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


Best Wine Deals

See More Deals

Snooth Media Network