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Porcini Risotto With Peas


Recipe is adapted from "Pressure Perfect," by Lorna Sass


1 tablespoon olive oil or butter
1/2 cup finely chopped onions
1 1/2 cups arborio rice
1/2 cup dry white wine or dry vermouth
3 to 3 1/2 cups chicken or vegetable broth
1 ounce dried porcini, broken into bits
1 cup frozen peas
1/2 cup grated Parmesan, plus more
to pass at the table
Salt and freshly ground pepper to taste
2 tablespoons chopped parsley,
for garnish



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