PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
TOTAL TIME: 50 MINUTES
6 to 7 cups chicken, vegetable or garlic broth or stock, as needed
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium finely chopped onion, or 2 shallots, minced
2-3 TBS butter
1 cup dried porcini mushrooms, rehydrated
2 garlic cloves, minced
2 cups arborio or carnaroli rice
½ cup dry white wine, such as pinot grigio or sauvignon blanc
1 cup fresh peas, thawed (optional)
2 tablespoons chopped fresh parsley
1 cup grated parmigiano reggiano
Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove. (Tip: you can add your porchini mushroom water to stock)
Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
Add rice and stir until grains begin to crackle. Add mushrooms, and wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
Add peas, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, butter, and remove from heat. Season with salt and black pepper and serve right away in wide soup bowls or on plates.