Mushroom Risotto with Peas
2c water
1/2oz dried porcinis
1 onion, chopped
10oz cremini mushrooms
2 cloves garlic
1 1/2c Arborio rice
1/2c dry white wine
1c thawed peas
50g parmesan
Steep porcinis in hot water for 5 minutes. Drain & chop shrooms, reserving water. Saute onion. Add shrooms and garlic. Stir in rice and let it toast for a few minutes. Add wine, cook til evaporated. Add water, bring to high pressure and cook 6 minutes, quick release. Simmer a bit longer if needed.Stir in peas and parmesan.
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