Granny's Mushroom Risotto
1
ounce dried wild mushrooms
3 cups
water
2 cups
chicken broth
1/4 cup butter, divided
1/2 cup chopped onion
1 cup
uncooked arborio or medium grain rice
1/3 cup dry white
wine
1/2 cup fresh or thawed frozen peas
1/2 cup heavy cream
1/4 cup grated
Parmesan cheese
Salt and ground white pepper to taste
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.
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