- 1/4 ounce [7 g] dried Porcini or other wild mushrooms
- Really hot water
- 4 cups [1 L] unsalted chicken broth
- 1/2 cup [125 mL] chopped onion
- 2 teaspoon [10 mL] olive oil
- 8 ounces [227 g] mixed fresh wild or white mushrooms
- 1 cup [250 mL] arborio rice
- 1/2 cup [125 mL] dry red wine
- 1/2 cup [125 mL] small frozen peas
- 1 ounce [28 g] Parmigiano cheese [1/3 cup / 80 mL coarsely grated]
- 1/8 teaspoon [0.5 mL] salt
- Freshly groung black pepper, to taste
- Grated cheese
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- Cover dried wild mushrooms with really hot water; set aside to soak.
- Into a saucepan, heat chicken broth to a simmer; reserve simmering.
- Into a deep, heavy-bottom non-stick fry-pan, heat olive oil over medium hot heat.
- Stir-fry chopped onion into olive oil, until just lightly colored.
- Meanwhile, wash and slice fresh mushrooms; add to onion.
- Mix in arborio rice, stirring until well coated.
- Pour in dry red wine; stir for about 2 minutes, until evaporating.
- Pour 1 cup [250 mL] simmering chicken broth into rice mixture; simmer over medium-high heat, stirring often, until liquid has been absorbed.
- As it is being absorbed into the rice, pour in remaining chicken broth, stirring often.
- Well drain soaking mushrooms, reserving both, soaking liquid and mushrooms.
- Mix drained soaked mushrooms into rice.
- Add peas and simmer for 1 minute, until peas are tender.
- When rice is tender, pour in reserved enough reserved soaking mushroom liquid to make it slightly runny.
- Season with salt and pepper.
- Serve, sprinkled with grated cheese, to taste.
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