River Valley Kitchens Mushroom Pea Risotto
Ingredients
- 1 bunch fresh oyster mushrooms (or other variety of choice), torn into sm pieces, 4 - 6 oz total
- 1.25 tablespoons dried porcini mushrooms ground up in food processor
- 1/2 cup thawed or fresh peas
- 1 cup carnaroli rice (or arborio)
- 1/4 cup shallot, diced
- 2-3 cloves garlic, diced
- 1/2 cup dry white wine (I used a sav blanc)
- 3/4 cup freshly grated parmigiano-reggiano, smallest grate size, plus extra for topping
- 4 1/2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 6 - 7 cups vegetable stock
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