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Risotto with Tomatoes, Peas and Porcini
A springtime risotto that cooks peas, fresh tomatoes and dried porcini together first, then the rice, using the mushroom soaking liquid to give it an earthy depth. Butter finishes it.
- YieldServes 4
- Hands-on35 min
- Total1 h 21 min
- Difficulty
Ingredients
- 30 gdried porcini mushrooms
- 680 gfresh peas in the pod, or 285 g frozen peas
- ½yellow onion, medium
- 42 gbutter, divided: 28 g for cooking, 14 g to finish
- 450 gfresh tomatoes, ripe
- to tastesalt
- to tasteblack pepper, freshly ground
- 350 gItalian risotto rice, Carnaroli, Vialone Nano or Arborio
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