Wild Mushroom and Pea Risotto

comments (0) July 31st, 2008

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Click To Enlarge Photo: Scott Phillips

3/4 lb. assorted wild mushrooms, such as shiitake, portabella, oyster, crimini
2 Tbs. unsalted butter
2 Tbs. olive oil
4 to 5 cups chicken stock
1 small onion
2 shallots
2 cups arborio rice
1-1/2 cups fresh peas
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground pepper

8 servings as a side dish, 4 servings as a main course

Slice half the mushrooms. Heat 1 Tbs. each of the butter and the oil in a wide, heavy-bottomed pan that’s at least 4 inches deep. Sauté the sliced mushrooms until they’re soft, then remove them from the pan and set aside.

In a medium saucepan, bring the stock to a simmer. While the stock is heating, chop the onion, the shallots, and the remaining mushrooms. Add the rest of the butter and the oil to the pan and sauté the onions and shallots for 3 minutes over medium heat. Add the chopped uncooked mushrooms and continue cooking for another 3 minutes. Add the rice and sauté 2 minutes more.

Slowly add 1 cup of simmering stock to the rice, stirring constantly; when the stock is almost absorbed, add another cup of stock. Continue to add the stock, one cup at a time. When the last cup is added, taste to check the rice’s texture—it should be creamy and a bit al dente.

With the last addition of stock, add the peas and the reserved mushrooms. Before all of the liquid is totally absorbed, add the cheese and salt and pepper to taste. Stir well and let sit for 5 minutes so the flavors meld. Serve hot.

posted in: peas, mushrooms