Risotto with Peas and Porcini Mushrooms

barbara lentz


Great earthy flavor from the mushrooms and creaminess from the cheese


☆☆☆☆☆ 0 votes

5 Min
25 Min
Stove Top


  • 1 oz
    dried porcini mushrooms
  • 3 c
    chicken stock
  • 3 Tbsp
  • 1 medium
    shallot finely chopped
  • 3 clove
    garlic minced
  • 1 c
    arborio rice
  • 1/2 c
    dry white wine
  • ·
  • 1/2 c
    frozen peas thawed
  • 1 c
    parmigiano-reggiano cheese shredded
  • ·
    cracked black pepper

How to Make Risotto with Peas and Porcini Mushrooms


  1. Place the Porcini mushrooms in a bowl with warm water and let soak at least 4 hours. Remove the mushrooms and squeeze the moisture out of them. Strain the liquid through a cheesecloth and place in a saucepan. Chop the mushrooms and set aside.
  2. Add the chicken stock to the saucepan with the soaking liquid and warm on the stove over low heat and keep it warm on a back burner
  3. Add the butter to a large skillet. Add the shallots and garlic and saute about 3 minutes. Add the rice and cook for 2 more minutes. Add the wine and let most evaporate. Add a little salt.
  4. Reduce the heat to medium and add the chicken stock one ladle at a time stirring until the liquid is absorbed. Repeat until the rice is swollen and slightly firm. About 25 minutes.
  5. Add the mushrooms and peas. Cook 2 minutes. Add the cheese and cook until melted. Taste and adjust for salt
    Serve garnished with more cheese and cracked black pepper

Printable Recipe Card

About Risotto with Peas and Porcini Mushrooms

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian

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