Wild Mushroom Risotto With Peas (Shrimp Too!) Recipe
Wow, if you love mushrooms, this has an amazing deep rich flavor that can't be beat! Giada's recipe from her cookbook, Everyday Italian. The secret to
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Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Cutting board
- Chef's knife
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Kitchen timer
- Microplane
- Grater
- Mixing bowl
- Fine-mesh sieve
- Pot
Ingredients
- 5 3/4 cups chicken broth
- 1/2 ounce dried porcini mushrooms or 2 tablespoons dried porcini mushrooms
- 1/4 cup butter
- 2 cups onions, finely chopped
- 2 garlic cloves, minced
- 10 ounces white mushrooms, finely chopped
- 1 1/2 cups arborio rice
- 2/3 cup dry white wine, I use Pinot Grigio
- 1/2 cup peas, frozen & thawed
- 2/3 cup parmesan cheese, freshly grated, I use Parm-Regiano
- pepper, several grinds to taste
- salt, plenty salty with the cheese (optional)
- 16 -36 raw shrimp, 4-6 per person (optional)
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