Wild Mushroom Risotto

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== Description ==
Makes 6 servings.
== Ingredients ==
* 1 ounce dried wild mushrooms 
* 3 cups water 
* 2 cups chicken broth 
* ¼ cup butter, divided 
* ½ cup chopped onion 
* 1 cup uncooked U.S. arborio or medium-grain rice 
* ⅓ cup dry white wine 
* ½ cup fresh or thawed frozen peas 
* ½ cup heavy cream 
* ¼ cup grated Parmesan cheese 
* salt and ground white pepper to taste 
== Directions ==
# Place mushrooms in 2-quart saucepan. Pour 3 cups hot water over mushrooms; let stand 30 minutes or until soft. 
# Drain mushrooms, reserving liquid, and coarsely chop. Set aside. 
# Add broth to reserved liquid and heat over medium heat until it comes to a simmer. Reduce heat to low and keep warm. 
# Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. 
# Add rice and stir 2 to 3 minutes. 
# Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, allowing each cup to be absorbed before adding another. 
# Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. 
# Stir in mushrooms, peas, cheese, salt, pepper, cream and remaining butter. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.
Category:Italian Recipes
Category:Parmesan cheese Recipes
Category:White wine Recipes
Category:Mushroom Recipes
Category:Risotto Recipes
Category:Pea Recipes