Truffled Porcini Risotto with Peas
This classic, authentic porcini risotto is made spectacularly elegant with the addition of our White Truffle Oil. Green peas add a mildly sweet note, while Romano cheese adds saltiness. With a little planning, this rich dish can come together in just 45 minutes.
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Makes 6 to 8 servings
Soak mushrooms in hot water for 20 minutes to rehydrate. Drain mushrooms, reserving liquid. Dice mushrooms and set aside.
Heat stock in saucepan and keep warm.
Heat butter in large saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add rice and stir well to coat. Add wine, and cook, stirring, until liquid is absorbed.
Slowly add 1/2 cup stock, stirring constantly until liquid is absorbed. Add mushroom soaking liquid and chopped mushrooms, and stir well. Continue stirring and adding hot broth, 1/2 cup at a time. This should take 20 minutes. When about 1 cup broth remains, add frozen peas, and continue adding broth until risotto is creamy and rice grains are still slightly firm.
Remove from heat and stir in cheese. Season to taste with salt and black pepper. Drizzle small amount of truffle oil over risotto and serve immediately.