Mushroom Risotto with Peas

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
Directions
Watch how to make this recipe

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 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; 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 by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.


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4.8 236
It was perfect!  Easy to follow and I didn't change a thing.  Paired it with a Beef Pot Roast.  Excellent...There was way too much for just me and my husband though, next time I will cut the recipe in half. item not reviewed by moderator and published
Came out perfectly.  I followed the recipe exactly as written except I used all white mushrooms.  I also used regular chicken stock.  I still added about 1/2 t. of salt at the end so glad I used the regular instead of the low sodium.  This has so much flavor and is very rich so you don't need a lot per person.  I topped with seared scallops and grilled shrimp.  Make sure to keep your heat on med-low or the liquid will evaporate out too quickly.  Mine took the full 28 minutes to cook item not reviewed by moderator and published
This was so tasty and easy to prepare. There was plenty for a family of 4. Even though there was nothing left of it when dinner was over, it is pretty filling with a main dish. Excellent recipe! item not reviewed by moderator and published
Looks good, but disappointed with her shortcut here. Canned broth? YUK ... my favorite for risotto is broth from turkey bones or neck. But canned broth sounds like a good way to ruin good risotto. item not reviewed by moderator and published
Very easy and very tasty, I will definitely make this again! item not reviewed by moderator and published
Worth every penny and drop of sweat! Delicious with beef tenderloin. item not reviewed by moderator and published
Delicious risotto. You must be very patient and attentive because of all the required stirring, but the result is a creamy risotto. Mine lacked in Parmesan flavor because I only had 1/2 cup to use. It would have been outstanding with the 2/3 cup. Very hearty, could serve as a main course. Awesome recipe! item not reviewed by moderator and published
This recipe is amazing. I have made it three times now and it is becoming a staple as a side dish when we have guests or for a special occasion. I followed the recipe exactly and it turned out perfectly every time. item not reviewed by moderator and published
Outstanding...coming from a first generation American of Italian immigrant parents ....my Italian mom could really cook!! Instead of chicken broth, I used my own homemade mushroom stock/broth (see Whole Foods website for an easy recipe to do this!). As this makes a lot of risotto, make sure when you reheat any portion of the refrigerated risotto, to place some fresh chicken broth in the pan with the risotto, cover, and heat up! item not reviewed by moderator and published
made with 1/2 rice and 1/3 the recipe, added crispy pancetta 4 cups broth 1 cup water item not reviewed by moderator and published
This recipe is great fresh, but it doesn't reheat well. The mushrooms add a lot of depth to the rice. It is rich - I might halve the recipe next time because it makes so much and it is very filling. item not reviewed by moderator and published
All I can say is "OMG, this is excellent!" the only thing more I added was 3 slices of crisp, chopped bacon. item not reviewed by moderator and published
My first risotto! And it was a hit! Made a few changes. Used portabella mushrooms, didn't have white wine. But it still was delicious, especially for a first try. Used 1 cup of arborio rice, 3 cups of chicken stock. I will definitely make this again. And by the way it makes quite a bit of risotto. item not reviewed by moderator and published
Nailed it!! This is SO good!! I much prefer salt over sweet and this satisfied. Not overly salty though, just not sweet. Delicious! Made this exactly as Giada did with defrosted peas and it was perfect. item not reviewed by moderator and published
Great. First time making risotto. Didn't have dried mushrooms, so I diced Italian squash because of the same texture as mushrooms.also didn't have white wine. item not reviewed by moderator and published
I have always wanted to try to make risotto I have to say this turned out more delicious than the one I always order at a certain restaurant we frequent! I did make a couple tweeks, I added some crunchy pancetta I cooked up and withheld the peas and added chopped spinach instead. Lastly I topped it with a poached egg. I was so impressed with myself! Great recipe I will make again and again!! item not reviewed by moderator and published
This turned out great and was easy to make! The flavor that the Porcini mushrooms add is awesome. If you stir your risotto often and watch it carefully then this turns out to be a creamy and rich dish - good as a side or main course. item not reviewed by moderator and published
I made this. First time cooking risotto- never ate it often either. It was yummy. I was happy. Great flavor. item not reviewed by moderator and published
This was amazing! I've made risotto a lot of times but this is the best recipe I've found. I used Oyster, Shitake and Baby Bella mushrooms. item not reviewed by moderator and published
YUMMMMMMMMMM...thanks Giada! item not reviewed by moderator and published
I've made risotto a few times, this sounded good, but a little too rich for us. I may try it again. item not reviewed by moderator and published
Like so many of the reviewers, this was my first attempt at risotto. I followed the recipe exactly, but didn't have quite enough parm so I made up the difference (about 1/4 cup with Grana Padano. It was fabulous!! It used about 6-1/2 cups of broth and cook time ran to 33 minutes instead of 28. Highly recommended! item not reviewed by moderator and published
Amazing with one problem. This is the first risotto I have ever attempted. It was magnificent. It was easy, easier than I was expecting. My 3 and 6 yr old kids love it. It is versatile and easy to adapt. The only problem I find. Now when I go to a resturant I get excited to see risotto but end up disapointed. I end up telling myself that I could make a better risotto myself at a fraction of the cost. Ummm try this recipe you will succeed and love it. Thanks Giada. item not reviewed by moderator and published
This was my first time making and eating risotto. I didn't have any dry white wire, so instead I did 2/3 cup of chicken broth with about a tablespoon of white vinegar. I also added in some rosemary and basil in the cooking process. My biggest judge (my husband liked it, but we had some left over chicken that he mixed in with his' because it needed meat. item not reviewed by moderator and published
This was easy and delicious!!!! Even grandkids got involved! Will be serving again and again item not reviewed by moderator and published
This risotto is simple and delicious. As long as you don't ruin it with the frozen peas at the end. Just stick the cheese. item not reviewed by moderator and published
Very easy and so delicious! Tastes better than restaurant quality risotto! item not reviewed by moderator and published
This was an awesome recipe. I made it for my friends who loved it. Great flavor, simple, and considered a treat by everyone at my table because of the attention required to make risotto in general. Really delicious! item not reviewed by moderator and published
I was nervous to make risotto because I've heard how difficult it was but this recipe made it easy and delicious! item not reviewed by moderator and published
First risotto I've ever made and it was soooo delicious! The first time I made it I didn't have dried porcini mushrooms and substituted fresh oyster mushrooms - it was still good but definitely not as good as the second time around with the dried porcini mushrooms! Now I double the recipe and freeze portions for when I'm too busy to cook! Thanks Giada!!! item not reviewed by moderator and published
I have been wanting to try risotto for a while. So glad this is the recipe I chose. I used white mushrooms and baby portobellos because I had no other mushrooms on hand. I was nervous the whole cook time that I would end up with mush or some other mess. Alas, perfection! It was creamy and very tasty! item not reviewed by moderator and published
i tried this recipe for the fist time , it was very easy to make and ,i substituted the mushroom it came out wonderful my daughter loved it ELIZABETH RIVERA HOLIDAY FL. 08/17/12 item not reviewed by moderator and published
What a beautiful hot pot of risotto. I omitted the peas, didn't feel like running into a sweet pocket, and added some fresh time. Amazing. I had 6 ounces of mushrooms and it still turned out great, eye balled the butter, olive oil, wine, etc. it's not s strict recipe. This was my first time making risotto and I am so pleased. It makes a big batch so I plan to freeze some of it. item not reviewed by moderator and published
My first attempt at making a risotto, time consuming but well worth the effort. I only used button mushrooms and it worked out well. Follow the instructions exactly for adding the broth. Only thing I would change is a little less cheese. Will make again for company, now that I have experiened on my husband. item not reviewed by moderator and published
I LOVE this recipe! I had never made risotto before, but it's worth it! Except I'm calorie counting and am so sad (but not surprised at the results... SPOILER ALERT: stop reading if you love this recipe as much as I do! Calories 420 (Calories from Fat 144 Total Fat 16.0g (Saturated Fat 7.5g Cholesterol 30mg Sodium 1007mg (AUGH! And, yes, that's the low sodium stuff Total Carbohydrates 49.8g Dietary Fiber 4.1g Sugars 5.0g Protein 13.8g Vitamin A 14%, Vitamin C 10%, Calcium 15%, Iron 14% item not reviewed by moderator and published
My first time making risotto and it turned out fabulous. Followed the recipe and it was perfectly delicious I added a touch of fresh lemon juice at the end. It makes a lot, I should have cut the recipe in half for just the two of us so I froze the rest. I loved the peas and might try it with asparagus next time. Another great recipe from Giada..... item not reviewed by moderator and published
I enjoyed this risotto. I would make it again. item not reviewed by moderator and published
This is crazy delicious! 1st time making mushroom risotto and it tastes fantastic, rival restaurants. I used portobello mushrooms and pocini mushroom and is so sweet and earthy. I used fontana cheese because that's what I have, it gives it a bit of tang, will use the pam cheese like it calls for next time. item not reviewed by moderator and published
I made this tonight for dinner, and it was amazing! I have had mushroom risotto many times, but never with peas. The peas brighten up the dish and make it seem fresh and springlike. Also the dried shitaki mushrooms add great depth and flavor to the risotto. Great recipe!! item not reviewed by moderator and published
Yummy Yum Yum!! I was a little intimidation in making risotto but its super easy. I just added the peas a little earlier bcoz we don't like the taste of raw peas. I like it to be softened a little more. I didn't have the dried porcini mushrooms - it still tasted great. Was so tasty! item not reviewed by moderator and published
I made sure to give the risotto my undivided attention, followed the recipe exactly, and it turned out great. I did have to go out of my way to Whole Foods for the dried porcini mushrooms, but I think it was an important part of the flavor. item not reviewed by moderator and published
Great recipe for delicious risotto. I've made this several times for a variety of occasions and everyone just loves it. Its great the next day too, just add a little stock and reheat gently. item not reviewed by moderator and published
Wonderful recipe....I have to admit I leave out the peas. Fantastic taste and great recipe if you are looking to impress! item not reviewed by moderator and published
Delicious!! Used veggie stock and a mix of porcini and chanterelles with the white mushrooms. Had seared scallops on top. This recipe is a keeper. item not reviewed by moderator and published
Has anyone tried this with olive oil instead of butter? Would it be not as good to try it with olive oil? item not reviewed by moderator and published
Excellent! I'm not a huge fan of peas so I eliminated them. I couldn't find porcini mushrooms so i used a mixed package of mushrooms instead. I definitely did not use 8 cups of broth, more like 5 cups. It makes a lot so either have it as a main dish or you can freeze the rest if you use as a side. i also added parsley because it just freshens it up a bit. Enjoy! item not reviewed by moderator and published
I've only made risotto twice and this was it. The only reason I gave it 4 stars instead of 5 is because I like it better without the peas. If this is supposed to be 6 servings, it would have to be the only thing you're serving. As a side I think you would get 12 servings. item not reviewed by moderator and published
Let's start the disclosure that I took a detour of the original recipe: no peas, different kinds of mushrooms that my bf picked, goat cheese (chèvre instead of parmesan (my bf doesn't do well with dairy from cows, and I squeezed half a lemon in the risotto. Nonetheless, it was fantastic! Next time, I want to use a bed of this risotto topped with salmon using one of Giada's great recipes. Buon appetito! item not reviewed by moderator and published
this was absolutely wonderful! Could absolutely serve at a party with foodies. Rich flavor. I did add the water I used to soak the mushrooms in as part of the liquid and didn't have parm on hand and it was delicious! Next time I will be careful to add the liquid a little more frequently as I think I was on the verge of overcooking the rice. Traditionally, it is served al dante and mine was just over that. item not reviewed by moderator and published
This is a wonderful risotto recipe. Easy to make and wonderful flavor. We served it for our Wine Club with a Sartori Amarone wine and the match was PERFECT!!!! One of the ladies at the Wine Tasting said this rivals risotto at some of the best restaurants where she's eaten. Deifnitely a keeper!! item not reviewed by moderator and published
Great recipe. Re-hydrating the dried mushrooms in the chicken stock really enhanced the flavor of the risotto. Well worth the effort. item not reviewed by moderator and published
Best mushroom risotto I've ever had. I hydrate the porcini in the broth and I use beef instead of chicken stock. I also skip the peas and it's still fabulous! Fantastic recipe from Giada. Another winner! item not reviewed by moderator and published
Followed directions exactly and it was wonderful. Ended up using about 3.5 cans of chicken broth. item not reviewed by moderator and published
Delicious! I couldn't find dried porcini mushrooms but I did find dried shitake...that was the only subsitute I did. It was great! My 4 yr old loved it...I will definitely make this again! item not reviewed by moderator and published
I love this risotto. I'm usually not very into mushrooms, but the flavor was just right. I added some extra peas and parmesan. Looking forward to the leftovers... item not reviewed by moderator and published
Except for halving, I followed this recipe exactly. Others liked this; I did not. So, after numerous trys, restaurant and homemade, I'm forced to conclude that risotto is not for me. Seems like a lotta work for what turns out to be rice porridge. I'll stick with pilaf. item not reviewed by moderator and published
my first time making risotto and it came out delish! the dried porcinis add an earthy taste. whole family loved it, including my 2.5yr old son who doesnt like mushrooms! he even asked for seconds! item not reviewed by moderator and published
excellent item not reviewed by moderator and published
Very good recipe! I have made it several times. Sometimes 5 cups of broth, sometimes 7... and it still comes out great. Pan frying scallops to top it off tonight, but it is very nice just on its own. Looking forward to making it as a main dish with a nice salad for dinner guests. item not reviewed by moderator and published
Made this tonight and it turned out perfect!! Very creamy and it spread like a good risotto should. The flavor was full of that mushroom earthiness. I think that watching her video also helps with technique. item not reviewed by moderator and published
I love risotto & have tried many, many recipes; many of them have been good. This Mushroom Risotto was EXCELLENT!!! I omitted the peas but followed the rest of the directions. I think that using the porcinis with the regular mushrooms is what put the flavor over the edge. Thanks to Giada for an excellent recipe. item not reviewed by moderator and published
Totally worth the time! I chose to use shallots rather than onion and used only the mushrooms I had on hand-regular old mushrooms. This was soooooo good I could have eaten an entire plate of this & forgo the main course! item not reviewed by moderator and published
Absolutely delicious!! I added a few ingredients, but it was amazing! If you are scared of making risotto you have to try this, it's easy just keep stirring, LOL! :) Happy cooking! item not reviewed by moderator and published
OMG! Now I have a new favorite comfort food recipe! My first attempt at making risotto has fully paid off. This is so rich and delicious, a bit of work but that's to be expected with risotto I guess, and so very satisfying! I substituted one leek for onions, shitakis instead of porcinis and omitted the peas since I don't like peas, and the result is amazing. My boyfriend hates mushrooms and leeks/onions and still loved it. Thanks Giada!! item not reviewed by moderator and published
This Risotto was AMAZING! The nutty porcini flavor and the texture from the parmesan was incredible. The risotto had a sweet, almost butterscoth flavor. This was my first attempt at making risotto and the dish was the hit of our family Christmas dinner (Beef tenderloin, ceasar salad. It did take the full hr of cooking time and I never thought I would use all the broth but I did. Simmer slowly and keep stirring. It does require pretty constant attention. Next time I will add more peas but other than that, the recipe as written is perfect. Another smash hit Giada! Thanks item not reviewed by moderator and published
Delicious! I did not use the peas or the porcini mushrooms in my dish this time but I will definitely be making this again. item not reviewed by moderator and published
This recipe is a keeper! I didn't use the porcini mushrooms and it was still magnificant. This is something I will be making time and time again. item not reviewed by moderator and published
My husband and I love risotto and this one is a keeper. Excellent flavor-luckily I used Salt free Chicken stock instead of low sodium chicken broth as the parm. cheese adds salt to it. I also left out the peas as I don't like them. Other than that I followed the recipe to a T. Will def. make again. Thanks Giada. item not reviewed by moderator and published
We'll be cooking this over and over again, and definitely for guests. item not reviewed by moderator and published
This dish makes you look like a chef. No joke. It is so delicious and unbelievably flavorful. It's not hard to make but because of the constant stirring you have to make sure that whatever else you are making is less needy. I love to make roast chicken with this. It tastes great together and roasting a chicken lets you spend all of your time on the risotto. item not reviewed by moderator and published
I have been wanting to make a mushroom risotto for a long time. My husband and I love to cook, and neither of us have ever made a risotto. This recipe was exactly what I was looking for. It was very earthy and rich. I like that it didn't have any cream. I did think it took us more than 28 minutes to finish it though. Fantastic dish! item not reviewed by moderator and published
As much as I love to eat and cook Italian food, I can't believe it took me so long to get around to making risotto. It always seemed so intimidating to me, not sure why. This is the first time I attempted a risotto, and I have to say, this recipe (and other risottos) will become part of my regular cooking repertoire when I want to really wow dinner guests. My husband absolutely flipped for this dish; he couldn't stop eating it. I prepped everything beforehand so as not to interrupt the "flow" and because I knew that I would have to spend a good amount of time in front of the stove stirring, but it is well worth it. The depth of flavor added from the porcini mushrooms and their broth made the taste exceptional; a real Italian restaurant flavor experience. Bravo! item not reviewed by moderator and published
I made this for my family last night. Even the people who said they wouldn't eat a mushroom went back for seconds. Thanks Giada ! item not reviewed by moderator and published
Every good cook should have a good risotto in his/her arsenal, but I have always been afraid to try making risotto until tonight. Giada's mushroom risotto with peas is my first risotto and I am impressed. I tweaked it ever so slightly: used veggie broth instead of chicken (daughter is a vegetarian), and used cremini mushrooms in place of the porcinis. Otherwise, I followed the recipe precisely and was very pleased with the results, as was the rest of my family. Risotto is intimidating because it needs such careful tending, but it isn't difficult, especially thanks to Giada's easy to follow directions. I served this as a main dish with a salad and some good bread and got raves from everyone. I look forward to trying this again and getting up the nerve to tweak it further. Grazi, Giada! item not reviewed by moderator and published
Made this tonight (half recipe). Very very good. I didn't have peas so I left them out and I didn't have any fresh garlic so I just threw in a little garlic powder. Still turned out wonderful!! item not reviewed by moderator and published
The first time I made this, my husband and I almost skipped the rest of the meal to keep eating the risotto. Whenever I take it to a potluck, *everyone* wants the recipe. Do plan ahead, though, if you make this. It doesn't combine well with another dish that takes lots of tending! I usually combine it with an entree that can be baked or roasted and requires no last-minute fussing. item not reviewed by moderator and published
My risotto had great flavor but was underseasoned because I used homemade chicken stock, which didn't have any salt added. (I didn't add any salt because of other reviews who said that it was too salty.) Otherwise, it came out well. So you shouldn't add salt if you're using chicken broth (usually from a can), but season generously if you're using homemade stock without salt. Also, I only had to use 5 cups of chicken broth, and it took longer for the rice to absorb the liquid, probably because I have an electric stove. I'll try this recipe again but add more seasoning next time. item not reviewed by moderator and published
I started looking for risotto recipes when I learned I needed to follow a gluten-free diet. This recipe was so easy to follow that it was delicious the first time, and I've been making it regularly ever since. Also delicious with lemon zest or asparagus instead of peas. item not reviewed by moderator and published
This recipe is easy to make . The ingredients are simple but the risotto was so flavorful , we loved it. Me and my husband are fans of risotto in general. I love to cook it at home . So far I have tried asparagus, mixed veggie, leeks etc. But this mushroom risotto rocks! Even my 3yr old daughter loved it! She is Giada's big fan....she knew that Giada puts parmesan cheese on top of the rice, so she grated some for herself!!! Thanks Giada for such a wonderful recipe! item not reviewed by moderator and published
I have been making this recipe for years. The flavors are beautiful and as long as you give the risotto lots of love it will come out perfectly. This is the best beginner risotto recipe, the flavors are well balanced and unintimidating. The peas are a fresh and sweet addition. This is defiantly my go to risotto recipe. item not reviewed by moderator and published
Giada de-mystifies risotto and makes it so easy! It's not hard, just get all of your ingredients together before you start. I use cremini instead of porcini and my husband loves it. I make this a lot in the fall and winter and serve it with roasted salmon. item not reviewed by moderator and published
Delicious risotto! I hope the intermediate rating doesn't scare away anybody, it really isn't hard to make. Just make sure you are dressed for the party before you start, you really need to give this your full attention. Super! item not reviewed by moderator and published
I was a little nervous prior to making this recipe because I had never made risotto before and thought I might screw it up somehow! But Giada's directions are very easy to follow and it turns out amazing! Will be making again very soon! item not reviewed by moderator and published
This, like most of Giada's recipes I have tried, is a keeper. My family and I are trying to eat meatless a few nights a week since it saves money and helps the environment and this recipe was so hearty I didn't even miss eating meat. It was simple to make. So delicious. My Dad gobbled it up. And my little one who is not the greatest chewer yet was loving the little tastes I gave her. I will definitely be making this again.... soon! item not reviewed by moderator and published
This recipe was easy to follow and was excellent. I added Mascarpone cheese at the end with the Parmesan. Took 6 cups stock exactly. I also put in a small amount of Saffron for color and taste. This is my go to Risotto recipe. item not reviewed by moderator and published
This is a great recipe for a chef who wants to kick up their skills a notch. I have been using this recipe for a few years now, and it always turns out great! Be sure to use low-sodium or no-sodium broth or it can come out too salty. It takes time to make this one, but the results are worth it. I usually serve this dish with scallops and a simple salad with anchovy dressing. Delicious! item not reviewed by moderator and published
This is by far the best risotto recipe I have ever made at home, and beats most I have tasted in restaurants. Rich in mushroom flavor with a super-creamy texture, it is simply superb. Giada's step-by-step instructions helped me to create a perfect risotto - not an easy task for the home cook. If you could find fresh peas rather than frozen (I could not) it would be even better. Bellissimo! item not reviewed by moderator and published
I'm not a huge mushroom fan, but I thought this was super yummy! item not reviewed by moderator and published
I prepared this recipe with porcini broth instead of the chicken broth. It was insanely good. I will be making it all the time. I used a porcini boulion to prepare the broth. This recipe was so easy, just be patient and don't try to rush things. Thanks Giada! item not reviewed by moderator and published
I was trying to continue preping while making the dish which wasn't the best idea. But it still turned out great. I didn't add the peas but I still loved it. item not reviewed by moderator and published
I make this all the time. I make it usually on Sunday night and it will last me almost a week. I take it for lunch and then make one of the other recipes too, but the rice balls are my fave to make with this recipe! So easy and tasty!!! item not reviewed by moderator and published
I only used 6 cups of chicken stock .. with the risoto rice I bought for this recipe. The directions were soo easy to follow. It took me about an hr and a half for prep work and cook time. It took a bit longer than 3 min for the liquid to be absorbed though, maybe its because I have a electric stove? item not reviewed by moderator and published
I loved this recipe. It felt so wholesome and hearty. The flavors were just right. I wouldn't change a thing. If you take your time and do this correctly, you will make a perfect Risotto. item not reviewed by moderator and published
My husband requests this risotto over & over again! Lots of flavor. Be sure to not overcook the risotto - it's easy to do... item not reviewed by moderator and published
Thank you Giada. From a new fan of risotto. item not reviewed by moderator and published
This was a wonderful recipe! My first time making risotto, I followed recipe exactly and it was perfect! Giada is great. Will absolutely make again! item not reviewed by moderator and published
This was the first risotto I have ever made and it turned out delicious! The only thing I found with this recipe is that the rice didn't start absorbing any of the liquid until I turned the heat up from a simmer to about medium low heat. Great recipe! item not reviewed by moderator and published
I've never been a big fan of risotto... literally until I made this. Best I've ever had. item not reviewed by moderator and published
added a little pecorino cheese, and a pinch of cinnamon...came out superb. item not reviewed by moderator and published
Giada does it again! This relatively simple recipe was the hit of my most recent dinner party. The savory flavor of the porcini mushrooms paired perfectly with the sweet peas and salty parmeggiano romano. Served with a simple tri tip roast, this risotto was the star of the evening. Perfectly creamy and delicious! item not reviewed by moderator and published

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The Best Christmas Recipes