November 14, 2011

Mushroom Risotto with Peas

I received an email last week from Giada (well, not technically from Giada, but from her mailing list), announcing a Facebook contest where you chose one recipe of hers from a list of 50, cook it, take a picture and submit it for judging. I figured I do that on a regular basis with the blog, so I might as well submit a photo!

As you can see, I made mushroom risotto with peas, and I think my picture turned out pretty well. I did fuss with the recipe a little bit (mainly because I didn't want a huge vat of it leftover); my adaptions are below.

Mushroom Risotto with Peas
Adapted from Giada
Serves 4


6 cups vegetable or chicken broth (I used 2 cups leftover veggie broth and 4 cups chicken broth)
1 ounce dried porcini mushrooms (the package was 1 ounce and I was not about to half it!)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 onion, diced
8 ounces baby bella mushrooms, finely chopped (again, the package determined how much I used)
1 large garlic clove, minced
1 cup vialone nano rice (or arborio)
2/3 cup dry white wine
1 cup frozen peas, thawed
2/3 cup freshly grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper

1. Bring the broth to a simmer in a medium saucepan. Add the dried porcini mushrooms and simmer for about 5 minutes, or until soft. Remove the mushrooms from pan with a slotted spoon and transfer to a cutting board. Set aside. Keep the broth at a low simmer.

2. Melt the butter in a large heavy skillet/pot/braiser over medium heat and then add the olive oil. Add the onions and saute until tender, about 8 minutes. Add the fresh mushrooms and garlic. Finely chop the porcini mushrooms and add them to the pot. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.

3. Add the the rice and toast for a couple minutes, stirring continuously. Pour in the wine and scrape up any bits on the bottom of the pan. Stir for about 2 minutes, or until the wine has been absorbed. Ladle about 1 cup of broth into the pan and cook, stirring continuously. (The risotto should be simmering ever so gently; lower the heat if necessary.) Continue adding broth by the ladleful once the previous amount has been absorbed, and stir, stir, stir! After about 20 minutes, start tasting the rice and stop adding broth once it is just tender, but still has bite. (Some days you will use all of the broth, some days you won't.)

4. Stir in the peas and the cheese. Season with salt and pepper to taste. Serve with more cheese.

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