This awesome Le Creuset Pot was a very special gift from my boyfriend and there’s a super cute story that goes along with it. He was going away for the weekend and dropped this off on a Thursday night and I was told I could not open it until Saturday which was a special day for us, hence the gift giving haha (how awesome is he, right?). I had to walk past this box sitting neatly wrapped on my dining room table for two days!! – the suspense was killing me! Well, I asked if Friday at midnight counted as Saturday and he laughed and said yes, I could open it then. It was literally 12:00am on the dot when I tore off the wrapping paper to reveal this beauty…

Ohh my gravy!!! I have been wanting a La Creuset pot since like forever!! He’s the best! =)

I couldn’t wait to use it … Since receiving this pot, I have used it for just about everything, but the very first thing I used it for was to make risotto.

As always, I looked through my Giada cookbook for the recipe and once again it did not disappoint. It was easy, delicious and boyfriend approved. If you are nervous to make risotto, don’t be! It does take some tender love and care, but it is so worth it! So what are you waiting for? =)

Mushroom and Pea Risotto

Ingredients

8 cups canned low-salt chicken broth
1/2 -ounce dried porcini mushrooms
1/4 cup unsalted butter
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
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

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.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. 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. Mix in the Parmesan. Season with salt and pepper, to taste.

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-risotto-with-peas-recipe.html?oc=linkback

With love and sugar, Kristen xo.