Risotto With Peas & Porcini

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
606
FAT
45%
CHOL
19%
SOD
29%

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Ingredients for 4 servings

1 medium yellow onion, finely diced

1/3 cup dry white wine

1 Tbs. balsamic vinegar

Kosher salt and freshly ground black pepper

3 Tbs. chopped fresh mint

1-1/2 cups (7 oz.) frozen petite peas, thawed

1 oz. dried shiitakes (scant 1 cup)

1 cup freshly grated Parmigiano-Reggiano

2 cups imported arborio or carnaroli rice

5 cups homemade or low-salt chicken broth; more as needed

3/4 oz. (scant 1 cup) dried porcini (also called c├Ępes)

2 Tbs. unsalted butter

1-1/2 tsp. chopped fresh thyme

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