Mushroom Risotto from The Weeknight Cook by Brigit Binns
Prepare the mushrooms Place the mushrooms in a small heatproof bowl. Add 1/3 cup (3 fl oz/80 ml) hot water and let stand until the mushrooms are soft, about 20 minutes. Drain and finely chop. Cook ...
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Cooking tools:
- Mixing bowl
- Measuring cup
- Saucepan
- Stove
- Skillet
- Wooden spoon
- Ladle
- Cutting board
- Chef's knife
Ingredients
- Unsalted butter, 1 tablespoon
- Olive oil, 1 tablespoon
- Yellow onion, 1 small, finely chopped
- Arborio rice, 2 cups (14 oz/440 g)
- Dried porcini mushrooms, about 2 tablespoons, rinsed
- Vegetable broth or stock, 5½ cups (44 fl oz/1.35 l), homemade or purchased
- Dry white wine, 1 cup (8 fl oz/250 ml)
- Salt
- freshly ground pepper
- Parmesan cheese, ½ cup (2 oz/60 g) freshly grated, plus shavings for garnish
- Frozen peas, 1 cup (5 oz/155 g)
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