Molded Risotto with Dried Porcini Sauce | Tante Marie's Kitchen

Ingredients

• 1 oz. dried porcini
• 2 Tbs. butter
• 1 cup shelled fresh young peas, or frozen petite peas
• 1/2 cup red wine
• 1-1/2 cups chicken or vegetable stock
• coarse salt and freshly ground black pepper
• 4 Tbs. unsalted butter
• 2 Tbs. finely chopped onion
• 1 Tbs. finely chopped celery
• 1 Tbs. finely chopped carrot
• 1-3/4 cups Italian rice (preferably Vialone Nano)
• 2 Tbs. tomato paste
• 1-1/2 quarts chicken or vegetable broth, heated
• 6 Tbs. fresh grated Parmesan cheese
• butter and dry breadcrumbs for the mold