Risotto with Fresh Tomatoes, Peas, and Porcini

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.