Mushroom Risotto With Peas By Giada De Laurentiis, Version 2

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Ingredients

    4 C canned low-salt chicken broth
    1/2 oz. dried porcini mushrooms
    2 T unsalted butter
    1 T olive oil
    1 C onion, finely chopped
    5 oz. white mushrooms, finely chopped
    1 garlic clove, minced
    3/4 C Arborio rice or short-grain white rice
    1/3 C dry white wine
    6 T frozen peas, thawed
    1/3 C grated Parmesan
    Kosher salt and freshly ground black pepper, optional

Description

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