Mushroom and Pea Risotto

https://therecipecritic.com/mushroom-risotto/
The original recipe called for 1 lb. sliced white mushrooms, but I used dried King bolete (wild porcini) mushrooms that we harvested ourselves here in Alaska. I chopped the dried mushrooms into small pieces and rehydrated them in the simmering broth, which meant I needed an extra 1/2 cup of vegetable broth for the recipe. It added an excellently rich mushroom flavor to the risotto!



Ingredients:

• 8 cups vegetable broth (includes extra for rehydrating dried mushrooms)
• 1 Tbs extra-virgin olive oil
• 1 onion finely chopped
• 2 Tbs butter divided
• 2 cloves garlic minced
• 1 cup dried mushrooms, chopped
• 1 Tbs fresh thyme stems removed and minced
• salt and pepper
• 2 cups arborio rice
• 1/2 cup white wine
• 1 cup grated parmesan cheese
• 3/4 cup frozen peas, thawed
• 2 Tbs chopped fresh parsley

Instructions:

1. Start by warming the broth in a medium saucepan over medium heat bring to a simmer. Add the dried mushrooms and stir to thoroughly soak.
2. In a large pot heat the olive oil. Add the onion and cook until tender. Add 1 tbsp butter, garlic, and thyme. Season with salt and pepper. 
3. Add the remaining 1 tbsp butter, melt, and then add the arborio rice. Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes. Add the wine and cook until the wine has absorbed.
4. Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid. Continue to add one cup of broth and allow the rice to absorb after each addition. Stir often and cook until the risotto is al dente and not mushy. You may not need all of the broth.
5. Add the mushrooms from the broth, parmesan, and peas to the rice mixture and stir. Garnish with fresh parsley. Serve while warm.