MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
• Set aside until the mushrooms are tender, about 5 minutes.
• Keep broth warm over very low heat.
• In a heavy large saucepan over medium heat, melt butter and 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, chop finely and add to the saucepan.
• Saute until the mushrooms are tender and the juices evaporaate, 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 6-8 cups of broth).
• Stir in the peas.
• Mix in the Parmesan cheese.
• Season with salt and pepper to taste.