Recipe: Wild Mushroom & Parmesan Risotto

This recipe is modified from the basic parmesan risotto by Giada DeLaurentis...

Ingredients

4 cups reduced sodium chicken broth

3 tablespoons butter

¾ cups finely chopped onion, from one onion

1 ½ cups Arborio rice or medium grain white rice

½ cup dry white wine

½ cup freshly grated Parmesan cheese

1 cup defrosted peas

1 - 2 cups fresh, wild, assorted mushrooms (portabello, baby button, shitake...) chopped as finely as you like

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Preparation

In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 2 minutes. Add ½ cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth ½ cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding more. When you are down to the last 1/2 of broth, add in the peas and mushrooms. Continue stirring and adding the remaining broth until the liquid is absorbed. The rice will become tender but still firm to the bite and the mixture creamy, about 20 minutes total.

Remove from the heat. Stir in the Parmesan cheese, and remaining tablespoon of butter and the salt and pepper. Transfer to a serving dish and serve immediately.