Inspired by cooking seasonally, this fresh green dish is a meal on its own or the perfect accompaniment to any meal. Spring peas and parsley make this dish vibrant and offer a great way to eat your colors!
- 2 cups BrothMasters Bone Broth
- 5 cups water
- 1/2-ounce dried porcini mushrooms
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice or short-grain white rice
- 2/3 cup dry white wine
- 1 cup frozen peas, thawed
- 1 cup grated Parmesan
- ½ -1 cup chopped parsley
- Salt and freshly ground black pepper
- Bring BrothMasters Bone Broth and water to a simmer in a heavy medium saucepan.
- Add the porcini mushrooms. Set aside until the mushrooms are tender, about 15 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic.
- Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
- Stir in the rice and let it toast for a few minutes.
- Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot broth/water; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth/water by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of the broth and water mixture).
- Stir in the peas leaving some to garnish.
- Mix in the Parmesan. Add parley, save some to garnish. Season with salt and pepper, to taste.