Creamy Mushroom & Pea Risotto

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!

Let’s cook!

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

Enjoy!!!

© 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

Mini Prep Bowls

Farberware Classic Stainless Covered Stockpot

Farberware Paring Knife and Cutting Board Set

Rice Selects Arborio Risotto