Risotto with Fresh Tomatoes, Peas, and Porcini

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

Hazan Family Favorites

Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

We always bring dried porcini back home from Italy. Their quality is much better than what we usually find in the States, and they easily keep for a year. Often I’ll make a risotto using only dried porcini. When I had some fresh tomatoes and peas on hand, it occurred to me that they would go very well with the woodsy flavor of dried porcini, and we were not disappointed — the experiment has now become a family favorite.