Spray cooking spray into a small non-stick skillet over medium-high heat.
Shape the risotto into a round patty and add to the skillet.
Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges.
Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes.
Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
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).