Mushroom Risotto with Peas

Ingredients

• 5 cups low-salt chicken broth
• ½ ounce dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 shallots, chopped
• 10 ounces cremini mushrooms, roughly chopped
• 1 1/4 teaspoon kosher salt
• 1 1/2 cups Arborio rice
• 1 cup dry white wine
• 2 cups grated Parmesan cheese
• 1 cup frozen peas, thawed
• Stir in the porcini mushrooms and rice and cook, stirring often for another minute. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
• Recipe Courtesy of Chef Giada De Laurentiis