wild mushroom risotto with peas

Ugh - this tasted like white wine soup. It was definitely missing pork fat.

Ingredients
1/4 oz dried porcini mushrooms, rinsed
5 1/2 cups vegetable broth
1 cup dry white wine
1 tablespoon butter
1 tablespoon olive oil
1 small yellow, finely chopped
2 cups arborio rice
1 cup frozen peas
1/2 cup parmesan (i used truffle parm)
salt and pepper

Instructions
1. Place the mushroom in a small bowl. Add 1/2 cup hot water and let stand until the mushrooms are soft, about 20 minutes. Drain and finely chop the mushrooms.
2. Meanwhile, in a suacepan over medium heat, bring the broth and wine to gentle simmer, the maintain the simmer over low heat. Meanwhile, in a heavy-bottmed saucepan or Dutch oven over medium heat, melt the butter with oil. Add the onion and saute until softened, about 4 minutes. Add the rice and cook, stirring constantly, untl the grains are opaque and well coated, about 1 minute. Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3-4 minutes. Reduce the heat to medium-low and continue to add the broth 1 cup at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.
3. When the rice is tender and creamy, but still al dente, after about 20 minutes, stir in the mushrooms and peas and cook for 2 minutes. Stir in the 1/2 cup parmesan cheese. Season to taste with salt and pepper, and serve in shallow bows garnished with the shards of cheese.

Recipe from WS Vegetarian cookbook.