Ingredients
8 C Chicken Broth
1/2 oz dried Porcini
1/4 C butter
2 T olive oil
2 C finely chopped onions
2 cloves garlic chopped
1 1/2 C Arborio rice
2/3 C white wine
3/4 C peas
2/3 C parmesan
10 oz mushrooms chopped
Preparation
Bring broth to a simmer. Put porcini in 1 cup boiling water. Melt butter in deep skillet and saute onions about 8 minutes. Add mushrooms and garlic and saute about 5 minutes. Stir in rice and toast about 1 minute. Add wine and cook until absorbed. Add 1 cup at a time of broth and cook until absorbed. When all broth is absorbed remove from heat and add peas and cheese.
