Mega Mushroom Risotto with Peas and Parmesan

Don’t like mushrooms? What’s wrong with you? Try this dish and you’ll start singing a different ‘shroomy tune.

Mega Mushroom Risotto with Peas and Parmesan 
1 ounce dried porcini mushrooms
1 cup boiling water
2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 ½ cups Arborio rice
¼ cup dry white wine
4 cups low-sodium chicken broth
10 ounces sliced cremini mushrooms
1 cup frozen peas, thawed
½ cup freshly grated Parmesan, plus extra to sprinkle on top
Salt and pepper, to taste

Put the porcini in a bowl and pour boiling water over them. Soak for about 15-20 minutes, until they’re softened. Use a slotted spoon to transfer porcini to a cutting board and coarsely chop the mushrooms. Reserve the mushroom soaking liquid.

Melt butter in large skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add the rice and stir for 3 or 4 minutes, until lightly toasted. Add wine and cook, stirring constantly, until almost evaporated (this only takes a minute, tops). Reduce heat to low-medium and add porcini, 1 cup broth and the mushroom liquid (leave behind any sediment). Continue adding broth ½ cup at a time and cook, consistently stirring, until rice has absorbed the broth. Stir in sliced creminis after 20 minutes. Cook until the rice is creamy but still al dente, about 25-30 minutes (it’s OK if you don’t use the full amount of broth -- just keep adding broth until you reach a desired consistency). Stir in peas and Parmesan, and season with salt and pepper.