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Mushroom Risotto With Peas

Mushroom Risotto With Peas

Mushroom Risotto With Peas

When you need a last-minute dinner party dish, particularly when catering to vegetarians, look no further than this indulgent mushroom risotto. I chose to incorporate peas not only for a pop of color but also to complement the dish's flavor profile with their natural sweetness.
However, this luxurious and sophisticated meal stands perfectly, even without peas. A final sprinkling of parsley at the end of the cooking process adds a vibrant touch of green to the dish.
Total Time 50 minutes
Servings 6

Ingredients
  

  • 6 to 7 cups of chicken vegetable, or garlic broth or stock, as required
  • Salt and black pepper
  • 2 tablespoons of extra-virgin olive oil
  • ½ cup of finely chopped onion or 2 minced shallots
  • ¾ to 1 pound of wild mushrooms cleaned if needed, and torn or sliced into smaller pieces if thick (retain small wild mushrooms whole, and for mushrooms like maitake, simply separate them into smaller pieces)
  • 2 minced garlic cloves
  • 2 teaspoons of fresh thyme leaves or chopped sage
  • cups of arborio or carnaroli rice
  • ½ cup of dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 1 cup of thawed frozen peas optional
  • 2 tablespoons of chopped fresh parsley
  • ½ cup of grated Parmesan cheese or a combination of Parmesan and Pecorino Romano

Instructions
 

  • Start by bringing the stock or broth to a gentle simmer in a saucepan, ensuring it's well-seasoned, and keep it simmering on the stove. Have a ladle at the ready.
  • Warm the oil over medium heat in a wide, heavy, nonstick skillet or saucepan. Add the minced onions or shallots and sauté them until they become tender, which should take about 3 to 5 minutes.
  • Increase the heat and introduce the mushrooms into the skillet. Stir and cook until they start to release moisture, approximately 3 minutes. Then, add the minced garlic and your choice of thyme or sage. Continue to cook, stirring, until the aroma becomes fragrant, which should take around 30 seconds. Season the mushrooms with salt and pepper, and cook over medium heat until they turn soft and tender. Taste and make any necessary adjustments to the seasoning.
  • Add the rice to the skillet and stir until the grains crackle. Pour in the wine and keep stirring until the wine is no longer visible in the pan. Gradually incorporate simmering stock to cover the rice, ensuring it bubbles slowly. Continue to cook, stirring consistently and vigorously. Add another ladleful or two of stock as the stock is nearly absorbed. Keep up this process, neither too fast nor too slow, stirring often and replenishing with more stock when the rice approaches dryness, for approximately 15 minutes.
  • If you've chosen to include peas, add them now. Continue to add stock and stir for another 10 minutes. The rice should be tender throughout but maintain a slight al dente quality. Taste and make any necessary seasoning adjustments.
  • Introduce another ladleful or two of stock into the rice. Stir in the parsley and Parmesan, then remove the skillet from the heat. Season it with black pepper and serve immediately in wide soup bowls or on plates.

Notes

For preparation, you can start several hours before serving: follow the recipe until you reach halfway through Step 4, which should take about 10 minutes. At this stage, the rice should still be firm in the center, and no liquid should be left in the pan. Spread the rice in an even layer in the pan or on a baking sheet, and keep it away from heat until you're ready to resume cooking. About 15 minutes before serving, pick up from where you left off in the instructions.