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Porcini Mushroom Risotto with Sugar Snap Peas


  • 45 g or 1½ oz dried Porcini Mushrooms (any wild mushroom can be substituted)
  • 1 l or 4 c homemade chicken stock
  • 28 g or 1 oz non-salted butter
  • 30 ml or 2 tbsp olive oil
  • 1 large yellow onion, finely chopped
  • 220 g or 1 c Arborio or Carnaroli Rice
  • 250 ml or 1 c dry white wine
  • 170 g or 6 oz sugar snap peas, cleaned and threads removed
  • 21 g or ¼ c freshly grated Parmigiano-Reggiano cheese


  1. Place the dried mushrooms in 1 c of very hot water and leave to steep for 20 minutes.  Remove them from the liquid with a slotted spoon, chop and set aside.  Reserve the liquid.
  2. Place the chicken stock in a small saucepan and heat to simmer.  Add the mushroom liquid.  Keep the saucepan at a low simmer throughout the risotto preparation.
  3. In a risotto pan or large skillet, heat the butter and olive oil over low to medium heat, add the finely chopped onion and sauté until translucent (about 3 minutes).
  4. Add the rice and stir until slightly toasted (about 2 minutes).
  5. Add the wine and stir until it is absorbed and the mixture appears creamy (about 3 minutes).
  6. Add the stock to the risotto pan, one ladleful at a time, stirring almost constantly.  Be sure the stock is completely absorbed by the rice before adding the next ladleful (about 20 minutes in total).
  7. When the risotto is just a little underdone (it should be al dente), add the final ladleful of liquid, the reserved chopped mushrooms and the sugar snap peas. Stir until the liquid is absorbed and the sugar snap peas are bright green and still crunchy (about 3 minutes).
  8. Add the Parmigiano Reggiano cheese, stir and serve immediately
  • Author: Helen Kain