Mushroom Risotto With Peas
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
63
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Unsalted Butter2 tbsps
Olive Oil2 cups
Onion (finely chopped)1.5 cups
Arborio Rice2 cup
White Wine (dry)3 cup
Pea (frozen, thawed)2 cup
Grated Parmesan1
SaltDirections:
1
Watch how to make this recipe
2
Bring the broth to a simmer in a heavy medium saucepan
3
Add the porcini mushrooms
4
Set aside until the mushrooms are tender, about 5 minutes
5
Keep the broth warm over very low heat
6
Melt the butter in a heavy large saucepan over medium heat
7
Add olive oil
8
Add the onions and saute until tender, about 8 minutes
9
Add the white mushrooms and garlic
10
Using a slotted spoon, transfer the porcini mushrooms to a cutting board
11
Finely chop the mushrooms and add to the saucepan
12
Saute until the mushrooms are tender and the juices evaporate, about 5 minutes
13
Stir in the rice and let it toast for a few minutes
14
Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes
15
Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes
16
Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth)
17
Stir in the peas
18
Mix in the Parmesan
19
Season with salt and pepper, to taste