RISOTTO WITH MUSHROOMS AND PEAS

Steps:

• Soak dried mushrooms in very hot water.
• Heat chicken stock to a simmer in a saucepan.
• Chop onion. Heat oil in a deep heavy-bottom nonstick pan until it is medium hot. Add onion, and saute until it begins to take on a little color.
• Meanwhile, wash and slice fresh mushrooms and add to onion.
• Add rice to mixture, and stir until it is well coated.
• Add wine, and stir until it cooks away, about 2 minutes.
• Add about a cup of the simmering stock to rice mixture, and cook over medium-high heat, stirring often, until liquid has been absorbed.
• Continue adding broth as it is absorbed into the rice, stirring often.
• Just before adding the last liquid, drain soaking mushrooms well, reserve liquid and add mushrooms to rice. For last liquid addition, use mushroom liquid.
• Add peas and cook a minute, until they are tender.
• Grate cheese. When rice is tender and there is broth left to make it slightly runny, season with salt and pepper, and serve. Top with cheese.