Mushroom Risotto with Peas

Ever have days where you have a craving but can't put your finger on what you're craving?  Power up  the computer and start browsing.

It didn't take long to find a Giada de Laurentiis recipe for Mushroom Risotto with Peas.  Ingredients started appearing, a bottle of chardonnay opened (some for the dish and lots for me) and I was on my way to nirvana.

Ingredients

 8 cups canned low-salt chicken broth or vegetable broth
 1/2-ounce dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional


Directions

Bring the broth to a simmer in a heavy medium saucepan.
Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes.
Keep the broth warm over very 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 and garlic.
Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
Stir in the rice and let it toast for a few minutes.
Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
Add 1 cup 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 cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth).
Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

So so satisfying either as a main or a side with enough left over for aranchini, but that's a whole other post for another day.