Risotto for Omo

So, My friend Omo (through sadness and sorrow and biological need) has had to become vegan.  She has been searching for tasty things that are vegan friendly and this is one of my favorite things and is so easy to adapt for her needs.  So I will put up a version that is adapted from what I make in two ways- 1.  I normally use chicken stock and 2.) I usually throw in a bunch of parmesan cheese (cause who doesn't like more cheese in their food).  That said-- this is the risotto we love.  It is an adaptation of a Recipe by Giada Laurentis on the foodnetwork website.  Hope you like it Omo!

Ingredients

8 cups vegetable broth

1/2-ounce dried porcini mushrooms

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

Salt and freshly ground black pepper, optional

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Heat olive oil in a heavy large saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas.(or any kind of veggie- roasted asparagus is nice in here too)  Season with salt and pepper, to taste.