Mushroom Risotto with Peas

Recipe from Food Network

ingredients

1
Bring the broth to a simmer in a heavy medium saucepan.
2
Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes.
3
Keep the broth warm over very low heat.
4
Melt the butter in a heavy large saucepan over medium heat.
5
Add olive oil.
6
Add the onions and saute until tender, about 8 minutes.
7
Add the white mushrooms and garlic.
8
Using a slotted spoon, transfer the porcini mushrooms to a cutting board.
9
Finely chop the mushrooms and add to the saucepan.
10
Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
11
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.
12
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
13
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).
14
Stir in the peas.
15
Mix in the Parmesan. Season with salt and pepper, to taste.