Mushroom Risotto with Peas

INGREDIENTS

• 8 cups canned low-salt chicken broth
• 1/2-ounce dried porcini mushrooms
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 2 cups finely chopped onions
• 10 ounces white mushrooms, finely chopped
• 2 garlic cloves, minced
• 1 1/2 cups Arborio rice or short-grain white rice
• 2/3 cup dry white wine
• 3/4 cup frozen peas, thawed
• 2/3 cup grated Parmesan
• Salt and freshly ground black pepper, optional