risotto with peas and porcini mushrooms

How To Make risotto with peas and porcini mushrooms

• 1

  Place the Porcini mushrooms in a bowl with warm water and let soak at least 4 hours. Remove the mushrooms and squeeze the moisture out of them. Strain the liquid through a cheesecloth and place in a saucepan. Chop the mushrooms and set aside.
• 2

  Add the chicken stock to the saucepan with the soaking liquid and warm on the stove over low heat and keep it warm on a back burner
• 3

  Add the butter to a large skillet. Add the shallots and garlic and saute about 3 minutes. Add the rice and cook for 2 more minutes. Add the wine and let most evaporate. Add a little salt.
• 4

  Reduce the heat to medium and add the chicken stock one ladle at a time stirring until the liquid is absorbed. Repeat until the rice is swollen and slightly firm. About 25 minutes.
• 5

  Add the mushrooms and peas. Cook 2 minutes. Add the cheese and cook until melted. Taste and adjust for salt Serve garnished with more cheese and cracked black pepper
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