A comforting and delicious dish, Risotto is traditionally made with Arborio rice, a short grain rice. I had a delightful brown short grain rice in my pantry, so I figured that should work. A kind mushroom forager had traded us some dried morels for a jar of duck jerky, so I decided to use that I lieu of the more mundane button mushrooms from the grocery store. Since my home-dried tomatoes were on the hard and dry side, I decided to cook them a little longer. If you buy sun-dried tomatoes, you can probably add them in towards the end.
2 tbsp butter
1/2 large onion
1 ounce dried morels or 1/2 cup fresh mushrooms
1 1/2 cups short grain rice
1/2 cup white wine
3-4 cups chicken or vegetable stock
1/2 cup dried tomatoes
1 cup frozen peas
3 cloves garlic
1 cup Parmesan cheese
1/4 cup heavy cream
1/2 cup cooked chicken (optional)
Rosemary, thyme to taste
Chop the onion, garlic, and mushrooms, and saute in the butter until the onions are translucent.
Add the rice and saute for 2 minutes.
Stirring nearly constantly, add 1/2 cup of broth. The magical creaminess of risotto requires that liquid be added slowly, 1/2 cup at a time, whenever the rice has absorbed the previous amount. Gentle stirring releases the starches in the rice. Add the 1/2 cup wine later in the process if you like a stronger wine aroma, if you prefer a subtler flavor, start with the wine and then continue cooking with broth.
Add dried tomatoes and peas with about 1/2-1 cup liquid to go. Chop tomatoes into smaller pieces if large.
Before serving, add parmesan and cream and combine. Season with pepper, rosemary and thyme and add salt if needed.