Mushroom Risotto

This is one of my all time favorite dishes! I made this for Leah and Liz recently and it turned out so well. It is even better the next day. You definitely need to try this one.

Mushroom Risotto
Adapted from Giada De Laurentis

Ingredients

8 c low-sodium chicken broth
1/2 oz dried mushrooms
1/4 c unsalted butter
2 tbsp olive oil
2 c finely chopped onion
10 oz white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 c Arborio rice or short-grain white rice
2/3 c dry white wine
3/4 c frozen peas, thawed (optional)
2/3 c Parmesan
Salt and pepper

Directions

Bring the broth to a simmer in a medium saucepan. Add the dried mushrooms. Set aside until the mushrooms are re-hydrated. Drain mushrooms, chop finely, and set aside. Keep the broth warm over low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms, re-hydrated mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.

Stir in rice and let toast for a few minutes. Add the wine, cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 c of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.

Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by the cupful and stirring often, about 30 minutes (the rice should absorb 6-8 cups of broth). Stir in the peas, if desired. Mix in Parmesan and season with salt and pepper to taste.