Cauliflower Risotto with Porcini Mushrooms and Peas

1 . Stage

Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.

2 . Stage

Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.

3 . Stage

Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.

4 . Stage

Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.

5 . Stage

Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.

6 . Stage

Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.