Wild Mushroom Risotto With Peas
This creamy mushroom risotto is a comforting and flavorful dish that is perfect for a cozy meal at home. The combination of earthy porcini mushrooms, Arborio rice, and Parmigiano-Reggiano cheese creates a rich and satisfying dish that will surely impress your guests. Enjoy the luxurious texture and depth of flavors in every bite of this vegetarian risotto.
— Constant Cookbook
Ingredients
- 1/4 oz. (about 2 Tbs.) dried porcini mushrooms,
- rinsed
- 5 1/2 cups vegetable broth
- 1 cup dry white wine
- 1 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 2 cups Arborio rice
- 1 cup frozen peas
- 1/2 cup grated Parmigiano-Reggiano cheese,
- plus shards for garnish
- Salt and freshly ground pepper, to taste
Instructions
- <b>Prepare the mushrooms</b>
- Place the mushrooms in a small bowl. Add 1/3 cup hot water and let stand until the mushrooms are soft, about 20 minutes. Drain and finely chop the mushrooms.
- <b>Cook the rice</b>
- Meanwhile, in a saucepan over medium heat, bring the broth and wine to a gentle simmer, then maintain the simmer over low heat.
- In a heavy-bottomed saucepan or Dutch oven over medium heat, melt the butter with the olive oil. Add the onion and saut&#233; until softened, about 4 minutes. Add the rice and cook, stirring constantly, until the grains are opaque and well coated, about 1 minute. Add 2 cups of the simmering broth mixture and cook, stirring frequently, until the liquid is absorbed, 3 to 4 minutes. Reduce the heat to medium-low and continue to add the broth 1 cup at a time, stirring occasionally, and adding more only after the previous addition has been absorbed.
- <b>Finish the risotto </b>
- When the rice is tender and creamy but still al dente, after about 20 minutes, stir in the mushrooms and peas and cook for 2 minutes. Stir in the 1/2 cup cheese and season with salt and pepper. Serve in shallow bowls garnished with the shards of cheese. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <I>Vegetarian,</I> by Dana Jacobi (Oxmoor House, 2007).
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