Mushroom Risotto With Peas
, Serves 6
A creamy Italian rice dish stirred slowly with wild mushrooms, white wine and stock, finished with peas and Parmesan.
| 6 to 7 cups / 1.5 to 1.75 L chicken, vegetable or garlic broth or stock, as needed | Simmer & season stock, keep hot | Season, cook mushrooms until soft | Stir rice until it crackles | Add wine, cook until absorbed | Add stock by ladle, stir 15 min | Add peas, keep stirring 10 min | Stir in parsley & cheese, serve | ||
| Salt and black pepper | |||||||||
| 2 tablespoons extra-virgin olive oil | Cook onion in oil 3-5 min | Add mushrooms, cook 3 min | Add garlic & herbs, cook 30 sec | ||||||
| 60 g finely chopped onion, or 2 shallots, minced | |||||||||
| 3/4 to 1 pound / 340 to 450 g wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms left whole, maitake separated into small pieces) | |||||||||
| 2 garlic cloves, minced | |||||||||
| 2 teaspoons fresh thyme leaves or chopped sage | |||||||||
| 300 g arborio or carnaroli rice | |||||||||
| 120 ml dry white wine, such as pinot grigio or sauvignon blanc | |||||||||
| 130 g frozen peas, thawed (optional) | |||||||||
| 2 tablespoons chopped fresh parsley | |||||||||
| 50 g grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano |
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