| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 8 cups canned low-salt chicken 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 478 |
| Total Fat | 19 g |
| Saturated Fat | 9 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 32 mg |
| Sodium | 1274 mg |
Reviews
Awesome recipe! Never disappoints.
Love this recipe. It makes me wonder why so many people are “afraid” to make risotto, it is super easy. I have even tweaked the recipe a few times and it still turns out wonderful.
This recipe NEVER FAILS. It’s too notch every time. It isn’t overly complicated, simple ingredients, and contains so much flavor that it’s a complete home run. Any night of the week, you can’t go wrong with this recipe.
This recipe is delicious. I made it exactly as written. Before stating the risotto, I seared two chicken breasts in the same pan used for the risotto. I sliced the chicken and served it on top of the risotto. Then, I sprinkled some chopped Italian parsley over both.
Absolutely delicious! Not difficult, just need a little time. Will definitely make again.
Delicious!
Sooooo good!!!!
Good, I don’t think the porcini mushrooms add anything so I’d probably just go with regular white or baby bella
One of my family’s favorite meals and has become a regular at Sunday dinners. I substitute extra dry vermouth when I don’t have dry white wine on hand.
Gets better every time I make it!