Mushroom Risotto

Ingredients

1 teaspoon MagicMix

1 ounce dried Porcini mushrooms

1 cup Arborio or short grain white rice

4 cups hot water or chicken broth (pre-packaged, low sodium)

1 cup Sauvignon Blanc or any dry white wine

2 tablespoons olive oil

1 cup onion, chopped

3 cloves garlic, finely chopped

1 teaspoon sea salt  

½ teaspoon white pepper

½ cup Parmesan cheese –

½ cup frozen baby peas, thawed (optional

Directions

1. Warm the broth and add porcini mushrooms. Mushrooms will plump up. Keep warm.
2. Place a non-stick, deep sauté pan or sauce pan on medium heat and add olive oil.
3. Add onion and garlic, sauté and cook for 2 minutes.
4. While the onion/garlic mix is cooking, remove mushrooms with a slotted spoon, shake off excess liquid and chop them to slightly smaller sizes.
5. Add MagicMix and chopped, rehydrated porcini mushrooms to the pan. Stir and cook for one minute.
6. Add risotto rice to the pan and cook for another 2 minutes. Add salt and a pinch of pepper, then add 1 cup of broth.
7. Rice will quickly soak up broth, so now add white wine to the rice mix. Do a quick stir through the pot while rice is soaking up the wine.
8. Continue adding a little broth at a time, cooking, then adding more until you see that the rice looks cooked.
9. Add white pepper, adjust the salt if needed and top with peas if desired. Cover with a lid and let sit for 10 minutes.
10. If desired, mix in -- or sprinkle on top -- a handful of grated parmesan cheese before serving.