Mushroom and Pea Risotto.
A couple of tablespoons of olive oil
2 shallots, finely diced
2 small leeks, cleaned and diced, white parts only
1-2 packets of dried mushrooms (1oz total)
1/2-1 cup of dry white wine
zest and squeeze of a lemon
3-4 cups good quality chicken stock
1 1/2 cups arborio rice
3/4 - 1 cup parmesan cheese
2 tablespoons unsalted butter (optional)
1 1/2 cups of frozen peas
Place the dried mushrooms in a bowl and pour enough hot water over to cover them. Place a plate on top of the bowl and allow them to sit undisturbed for at least 20 minutes or until they have hydrated and look something like this.
Meanwhile heat the olive oil in a large pan and gently saute the shallots and leeks until they are just turning golden.
Strain the mushrooms through a sieve lined with cheesecloth, reserve the liquid to use with the chicken stock. Heat the stock and mushroom liquid in a measuring jug in the microwave until hot.
Add the mushrooms and a good handful of chopped parsley to the shallot/leek mixture. Add the white wine and cook until the liquid has evaporated.
Add the rice, mix very well, add the hot stock a ladle at a time until each addition is absorbed into the rice. When finished the rice should have lost its chalkiness and should be creamy with a slight bite, taste as you go.
You may only need 3 1/2 cups of stock but add a little more if it's not quite creamy enough. Add the peas when the rice is ready, they will cook in the heat of the pan. Add the parmesan and a couple of tablespoons of unsalted butter if desired. Stir well, add a little extra fresh parsley and serve.