Mushroom Risotto with Peas

Name: Mushroom Risotto with Peas
Total time: 3600 s
Yield: 6 people
Cuisine: American
Ingredients: 30 grams dried wild mushrooms; 6 cups vegetable or chicken broth; 3 tablespoons olive oil; 2 shallots or 1 medium onion, finely chopped; 2 garlic cloves; 2 teaspoons fresh thyme leaves; 1 1/2 cups arborio or carnaroli rice; 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc, or dry vermouth; 1 cup frozen peas, thawed (optional); 2 tablespoons chopped fresh parsley; 1/2 cup grated Parmesan cheese

Ricardo @tallcook

Manhattan, New York, United States

This is my favorite vegetarian risotto. The peas add color, sweetness, and protein. But it’s fine without peas, too.

#GlobalApron #dinner #meal

This is my favorite vegetarian risotto. The peas add color, sweetness, and protein. But it’s fine without peas, too.

#GlobalApron #dinner #meal

Ricardo @tallcook

Manhattan, New York, United States

This is my favorite vegetarian risotto. The peas add color, sweetness, and protein. But it’s fine without peas, too.

#GlobalApron #dinner #meal

This is my favorite vegetarian risotto. The peas add color, sweetness, and protein. But it’s fine without peas, too.

#GlobalApron #dinner #meal

Saved

Ingredients

1 hour

6 people

30 gramsdried wild mushrooms
6 cupsvegetable or chicken broth
3 tablespoonsolive oil
2shallots or 1 medium onion, finely chopped
2garlic cloves
2 teaspoonsfresh thyme leaves
1 1/2 cupsarborio or carnaroli rice
1/2 cupdry white wine, such as pinot grigio or sauvignon blanc, or dry vermouth
1 cupfrozen peas, thawed (optional)
2 tablespoonschopped fresh parsley
1/2 cupgrated Parmesan cheese

Saved

Steps

1 hour

1

Place dry mushrooms in a tall bowl with 1.5 cup of hot water (not boiling hot). Cover and let mushrooms hydrate for at least 20 minutes. Pull mushrooms from the water trying not to disturb the sediments in the bottom, squeezing as much liquid as possible. Reserve liquid. Chop mushrooms.
2

Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Keep it simmering on the stove.
3

Heat oil in a wide, heavy skillet, saucepan or Dutch oven over medium heat. Add shallots or onions and cook gently until just tender, 3 to 5 minutes.
4

Turn up heat and add mushrooms, garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
5

Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Incorporate water from mushrooms gradually, stirring.
6

Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
7

Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
8

Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates. Serve with more Parmesan and parley, if desired.
9

Advance preparation: You can begin up to several hours before serving: proceed with the recipe and cook halfway through Step 5, for about 10 minutes. The rice should still be hard in the middle when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan or on a baking sheet and keep it away from the heat until you resume cooking. 15 minutes before serving, resume cooking as instructed.