Mushroom Risotto with Peas

Have all the ingredients measured out and ready to go before you start cooking. It is important that the rice is continuously stirred and the bottom and sides of the pot are kept clear while cooking.

Step 1: Add 2 cups luke warm water to a bowl with dried porcini mushrooms. Soak for 30 minutes. Do not throw out water from soak. Remove the mushrooms, wash away any grit, pat dry and coarsely chop. Filter the water. Set water and mushrooms aside.

Step 2: Follow the recipe for fresh English peas and set aside or set frozen peas out to thaw.

Step 3: Bring broth to a very slow, steady simmer on a burner near where the risotto will be made.

Step 4: Heat oil and 2 tablespoons of butter in a heavy bottom pot over medium heat. Add shallots and cook gently until just tender, 3 to 5 minutes.

Step 5: Add the fresh mushrooms and cook until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring for about 30 seconds and then season with salt and pepper. Continue cooking until the mushrooms are tender. Adjust seasoning to taste.

Step 6: Stir in rice and let it toast for a few minutes. Add the wine, stirring, until the wine has been absorbed. Stir in enough broth or stock to cover the rice.Continue stirring until the broth is nearly all absorbed, making sure the sides and bottom of the pot are cleared. Stir in the reconstituted porcini mushrooms and half the mushroom water. Before fully absorbed, add the rest of the mushroom water and continue stirring. When the mushroom water is absorbed, add a ladleful of broth and stir until nearly absorbed. Repeat this process for 10 minutes.

Ingredients:

  • 1 ounce dried porcini mushrroms
  • 1 cup frozen peas, thawed
  • 4 cups of chicken broth or stock
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • 8 ounces mushrooms, chopped (wild, crimini, or white)
  • 2 cloves garlic, minced
  • 2 teaspoons fresh thyme leaves or fresh sage, chopped
  • 1 ½ cup Arborio rice
  • 1/3 cup white wine, pinot grigio or sauvignon blanc
  • 1 ½ cup grated Parmesan cheese
  • 2 tablespoons fresh chopped parsley
  • salt and pepper

Step 7: Before the rice is tender, gently stir in the peas with a ladleful of broth and continue ladling in broth and stirring until the rice is tender, but firm to the bite, with no more liquid in the pot.

Step 8: Add a few grinding of pepper and the remaining butter. Stir in a ladleful of broth, all the grated Parmesan, and the parsley. Remove from heat and stir until the cheese has melted and clings to the rice. Taste and correct for salt. Serve with additional grated cheese on the table.