Mushroom Risotto with Peas
Author: 
Recipe type: risotto, main dish, vegetarian
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Combining my risotto recipe with the peas from Giada de Laurentiis
Ingredients
  • 1 1 oz. package dried porcini mushrooms (Earthy Delights brand or similar) - soaked in hot water to reconstitute
  • 4 cups low sodium vegetable broth
  • 2 teaspoon olive oil
  • 2 tablespoons butter
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, finely minced
  • 8 oz. Cremini mushrooms, wiped clean, stems removed and sliced
  • 4 oz. shiitake mushrooms, wiped clean, stems removed and sliced
  • 1 cup arborio rice
  • ½ cup white wine (Pinot Grigio or similar)
  • ½ cup frozen green peas
  • 2 tablespoons Parmesan cheese, grated
Instructions
  1. Start by adding the dried porcini mushrooms to some hot water to reconstitute them. Set aside for 20-25 minutes.
  2. Next add 4 cups of low sodium vegetable broth to a medium saucepan and bring to slight simmer over medium heat.
  3. In a large, deep skillet heat the 1 teaspoon oil and 1 tablespoon butter over medium heat.
  4. Add the shallot and cook for 3-5 minutes or until translucent. Add the garlic and cook for 1 minute.
  5. Next add the sliced cremini and shiitake mushrooms and cook 8-10 minutes or until tender and most of the water has evaporated.
  6. Remove mushrooms from pan to bowl and set aside.
  7. Heat the other teaspoon of oil and tablespoon of butter in same pan.
  8. Add the arborio rice and stir until slightly toasted.
  9. Add the white wine and cook for 1-1½ minutes or until alcohol evaporates.
  10. Then add the broth ½ cup at a time, stirring the rice, and let it thicken. When you notice the liquid is almost absorbed, add another ½ up of broth. Continue this until the broth is used up.
  11. Add the cooked mushrooms to the pan.
  12. With a slotted spoon, take the porcinis out of the water and add them to the pan.
  13. If you need to use more liquid, you can use the mushroom water.
  14. The risotto is done when it is thickened and the rice is cooked and no longer hard - about 25-28 minutes.
  15. Add the frozen peas and cook for 1 minutes to heat through.
  16. Stir in the Parmesan cheese last.
  17. Serve immediately
  18. Optional garnishes: freshly chopped parsley or shavings Parmesan cheese
Recipe by Not A Leaf at http://notaleaf.com/kitchen-disasters/