Mushroom Risotto with Peas

Start by putting the dried porcini mushrooms into a bowl of hot water to reconstitute them. This will take about 25 minutes.

While they are soaking, heat the broth over medium heat in a saucepan.

Add 1 teaspoon olive oil and 1 tablespoon butter to a separate deep pan or skillet and heat until butter is melted. Add the shallot and cook until translucent, about 3-5 minutes. Next add the garlic and cook 1 minute.

Add the cremini and shiitake mushroom slices and cook 8-10 minutes or until tender and most of the liquid has evaporated. Transfer to bowl and set aside.

In the same pan, heat the remaining olive oil and butter and heat until butter is melted. Add the arborio rice and cook until slightly toasted. Add the white wine and stir until alcohol is cooked out.

Slowly start adding the hot vegetable broth, 1/2 cup at a time. Let it cook into the rice until thickened. When the first 1/2 cup is almost all absorbed, add another 1/2 cup broth. Repeat this process until broth is gone, about 25-28 minutes total.

When the risotto is almost all done, add the cooked mushrooms back in and stir. With a slotted spoon, pull the reconstituted porcini mushrooms out of the water and put them into the pan. Stir well. If the risotto gets too dry, you can use the mushroom liquid to help thicken it again.

Add the frozen peas to heat through. Finally add the grated Parmesan cheese and stir until melted. Serve immediately.

Optional garnishes: freshly chopped parsley or shavings of Parmesan cheese.

Adapted from my previous recipe and Giada de Laurentiis.