Wild Mushroom Risotto

Description
Makes 6 servings.

Ingredients

 * 1 ounce dried wild mushrooms
 * 3 cups water
 * 2 cups chicken broth
 * ¼ cup butter, divided
 * ½ cup chopped onion
 * 1 cup uncooked U.S. arborio or medium-grain rice
 * ⅓ cup dry white wine
 * ½ cup fresh or thawed frozen peas
 * ½ cup heavy cream
 * ¼ cup grated Parmesan cheese
 * salt and ground white pepper to taste

Directions

 * 1) Place mushrooms in 2-quart saucepan. Pour 3 cups hot water over mushrooms; let stand 30 minutes or until soft.
 * 2) Drain mushrooms, reserving liquid, and coarsely chop. Set aside.
 * 3) Add broth to reserved liquid and heat over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
 * 4) Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft.
 * 5) Add rice and stir 2 to 3 minutes.
 * 6) 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.
 * 7) Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
 * 8) Stir in mushrooms, peas, cheese, salt, pepper, cream and remaining butter. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.