Creamy Forest Mushrooms and Peas Risotto

2 tablespoons olive oil 40g dried forest mushrooms (boletus, oyster mushroom, black fungus, ceps) (or your favorite mushrooms) 2 cups sliced mushrooms (white, brown, portabella, oyster or porcini) 1 large leek, finely sliced/diced 1/3 pepper diced 1 cup of cooked peas 3 garlic cloves, finely minced 1 cup of white wine 1 cup risotto rice (+-250g) 3 […]

via Creamy forest mushrooms and peas risotto (risoto de cogumelos silvestres e ervilhas) — Cook the Beans

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