Risotto is a labor of love. But absolutely worth the time and effort it takes to make this creamy, flavorful rice dish
Don’t be intimidated… Risotto isn’t difficult, just takes some time and attention
This is not the recipe you make while binge watching episodes of your favorite TV show!
Measure 7 cups of stock – I used beef but you can use veggie or chicken stock as well. The flavor will vary but it will be just as delicious
Pour the stock into a saucepan over medium-low heat and keep warm. This just keeps the ingredients in the pan all at the same temperature
Chop one medium onion and measure out 1 1/2 cups of Arborio rice & 2 tablespoons of olive oil
Heat the oil in a large stock pot and add in the onions
Saute the onions until softened about 5 minutes on medium heat
Add 1 1/2 cups of Arborio rice to the softened onions. This is an Italian style rice that can be found at most grocery stores
Stir to mix the rice and onions and let cook for about 4 minutes until the Arborio is opaque
Unless your lucky enough to have a sous chef, now’s the time to prep your mushrooms
You’ll need about 2 cups of chopped mushrooms. These were medium sized so it took 12 mushrooms to yield 2 cups
Don’t wash them! Mushrooms are like little sponges and will absorb the water instead of the delicious flavors we plan to impart. You should be able to remove any soil by brushing off with a paper towel and trimming off the stem ends
Chop the mushrooms and measure 2 tablespoons of butter and 2 tablespoons of olive oil
Heat a pan over medium heat and saute the mushrooms 7-8 minutes until they are softened
Next, measure 1 cup of good quality chardonnay
I say good quality because the better the flavor of the wine, the better the flavor of the dish you’re using it in
And who wants to get stuck with a bottle of mediocre wine to drink when there’s leftover!?
Pour in the wine and cook about 5 minutes until it’s absorbed
Now add in your first cup of warmed stock
Stir occasionally and let cook for 4 minutes or until the liquid is absorbed – do yourself a favor and set a timer
Continue to add in broth 1 cup at a time, every 4 minutes or until absorbed… still stirring occasionally
I told you this was an active recipe!
When there is one cup of stock remaining add to the rice along with the 2 cups of cooked mushrooms and a 12 ounce bag of defrosted peas
Peas defrost quickly enough in a strainer under lukewarm water – I’m not a fan of the microwave and generally resort back to old school methods – the way our Moms did it!
Mix to incorporate and simmer until the stock is absorbed and the mushrooms & peas are warmed through. This takes about 5 more minutes
(If necessary, add in a little more stock at this point. The risotto should be moist, but not soupy)
Final ingredients! Stir in 1/2 cup shredded Parmesan, 4 tablespoons butter, 1 teaspoon each of kosher salt and black pepper and 1 tablespoon chopped, fresh parsley
And now your hard work will be rewarded with the delicious goodness of risotto!
Today, our daughter brought the leftovers to school in her thermos for lunch!
This Creamy Mushroom & Pea Risotto can be served as a main meal or you could use this as a side
Simply Sundays! ~ Creamy Parmesan & Mushroom Risotto
7 cups of stock, warmed
4 tablespoons olive oil, divided (2 for mushrooms, 2 for onions)
1 medium onion, chopped
1 1/2 cups of Arborio rice
2 cups chopped white mushrooms
1 cup of good quality chardonnay
12 oz bag of peas, defrosted
1/2 cup shredded parmesan
6 tablespoons butter, divided (2 for mushrooms, 4 for rice)
1 teaspoon each of kosher salt & black pepper
1 tablespoon chopped, fresh parsley
Pour the stock into a saucepan over medium-low heat to keep warm
Chop one medium onion; saute over medium heat in about 2 tablespoons of olive oil in a large pan for about 5 minutes until softened
Add 1 1/2 cups of Arborio rice to the softened onions, stir to combine and toast for about 4 minutes until the rice is opaque
Pour in 1 cup of wine and cook about 5 minutes until it’s absorbed
Add in your first cup of warmed stock, stir occasionally and let cook for 4 minutes or until the liquid is absorbed; continue to add in broth 1 cup at a time, every 4 minutes or until absorbed; stirring occasionally
Remove any soil from the mushrooms by brushing off with a paper towel and trimming off the stem ends; cut into chunks
When there is one cup of stock remaining add to the rice along with the 2 cups of cooked mushrooms and a 12 ounce bag of defrosted peas; mix to incorporate and simmer until the stock is absorbed and the mushrooms & peas are warmed through; about 5 more minutes
Stir in 1/2 cup shredded parmesan, 4 tablespoons butter, 1 teaspoon each of kosher salt and black pepper and 1 tablespoon chopped, fresh parsley
Serve as main dish or as a side
© Simply Sundays 2016
All rights reserved
Tools used to make this recipe
Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout
Royal Classique Measuring Cups
Pyrex 3-Piece Glass Measuring Cup Set
Farberware Classic Stainless Covered Stockpot
Farberware Paring Knife and Cutting Board Set
2 thoughts on “Creamy Mushroom & Pea Risotto”
I always make risotto but never tried mushroom and peas! Will have to give this a go!!
Let us know when you try it!