Wild Mushroom Risotto with Peas

My first risotto! I have to admit I knew less about risotto than I thought -- and I'm part Italian! I wasn't able to find all the ingredients to make this dish and I certainly didn't take the time to properly measure everything out so I was hesitant to taste it. But I have to say it was rather delightful. I love how creamy it gets in the end and how well all the flavors blend together. This will not be my last risotto. I'm ready to try new ones!

Messes: So I thought that there was a special type of rice you needed to make risottos but I was able to use the good 'ol Uncle Ben's rice to my surprise. I also didn't have low sodium chicken broth or unsalted butter in the house. I know the whole dish would have been a bit healthier had I used exactly what was called for but I don't think it effected the taste too much. Oh, and I couldn't find any porcini mushrooms either. Ha! It's starting to sound like I shouldn't have even bothered trying to make this, but even with all this "missing" ingredients it came out well. I swear!

Successes: Although the rice takes a lot of care to make, with all the liquids being added and evaporated, I was pleased to see that in the end I had a creamy and tastey meal. Give it a try! It's not as hard as it may sound.

P.S. It's NOT a Rachael Ray recipe!

Wild Mushroom Risotto with Peas [Everyday Italian by Giada De Laurentiis]