5 3/4 cups water
1/2 oz dried mushrooms porcini, shitake, any sort
1/4 cup unsalted butter
1 small onion, chopped
10 oz white mushrooms, chopped
1/2 cup frozen peas
2 garlic cloves, minced
1 1/2 cups arborio rice
1 cup dry white wine, such as chardonnay
1 cup parmesan cheese, grated
salt to taste
Boil water and add to a bowl. Submerge dried mushrooms in water and cover with a lid. Set aside for about 20 minutes or until mushrooms are tender. Use slotted spoon to transfer and chop. Reserve mushroom stock.
Melt the butter in a large saucepan over medium heat. Add onions and sauté until tender. Add the white mushrooms, wild mushrooms, and garlic and sauté until tender and juices have evaporated.
Stir in the rice. Add the wine and stir often until the liquid is absorbed and alcohol is cooked off. Add 1 cup of hot water and simmer over medium-low heat, stirring often. After the liquid is absorbed, add another cupful of mushroom water and repeat process until the texture is creamy.
Add peas and stir until warmed through.
When finished, mix in the parmesan cheese. Salt and pepper to taste.