Mushroom Risotto with Peas
A while back, I tackled risotto for the first time. Overall, it came out OK…errr let me rephrase…I liked it and Kyle wasn’t thrilled with it. In fact, he asked that I never make it again. Harsh, huh? Well, I think he forgot about this experience because he ordered risotto with seared scallops while on our cruise in January and loved it. He loved it so much that he asked that I make it at home. I just grinned. Why remind him of an unpleasant experience when I can have another shot at making risotto, especially when I still had about 6 cups of Arborio rice waiting for me at home to use up?
Tonight was my next shot. I’ve had this dish on my menu for two weeks and continued to put off making it, partially because I’m not a huge fan of mushrooms and partially because I knew how long it would take to make this risotto. But tonight was my night; I was bound and determined to try it. And while it took 50 minutes to cook the risotto (and that was half of the full recipe), it turned out great! Kyle pulled a chair up to the stove and patiently (go figure!) stirred, stirred, and stirred some more until all of the broth had absorbed and the rice was soft. So actually, Kyle made this risotto, and we both throughly enjoyed it. The texture was perfect and the flavor was as earthly as I had hoped it would be. We served it alongside herb-rubbed grilled chicken breast and the complement of flavors proved beautiful.
I’ve got to say that I will make risotto again and have another recipe that I’ve been wanting to try for a while waiting in the wings.
Mushroom Risotto with Peas
source: Giada De Laurentiis
- 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.