MUSHROOM RISOTTO WITH PEAS
Steps:
- Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove. Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add 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. Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. 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. 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. 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. Advance preparation: You can begin up to several hours before serving: proceed with the recipe and cook halfway through Step 4, 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.
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Leila Schaefer
[email protected]This risotto is a bit time-consuming to make, but it's worth it. The result is a creamy, flavorful dish that is sure to impress your guests.
Dorcas Dankogi
[email protected]I've made this risotto several times and it's always a hit. It's a great dish for a special occasion or a weeknight meal.
Jada Dennis
[email protected]This risotto is a great way to use up leftover mushrooms. I always have a few mushrooms in my fridge, and this is a great way to use them up.
Zz Szz
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this risotto. The peas and Parmesan cheese helped to balance out the flavor of the mushrooms.
Pakhi Akther
[email protected]This risotto is a great weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Vida Spoke
[email protected]Overall, I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either.
Stefan Lopicic
[email protected]The risotto was a bit too soupy for my liking. I think I would have cooked it for a few minutes less.
Abdullah Khaliq
[email protected]This risotto was a bit bland for my taste. I think I would have liked it better with some added herbs or spices.
Shah iqbal Iqbal
[email protected]I love this recipe! The risotto is always creamy and delicious, and the addition of peas and mushrooms makes it even better. I've made it several times and it's always a hit.
Hukbthapa Sanuthapa
[email protected]This risotto was easy to make and turned out amazing! The instructions were clear and easy to follow, and the result was a creamy, flavorful dish that was perfect for a special occasion.
Assie Bah
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved the creamy texture and the flavorful combination of mushrooms and peas. I would definitely recommend this recipe to anyone looking for a delicious and elegant dish.
Lloyd Makoti
[email protected]This mushroom risotto with peas was a delightful dish! The flavors were perfectly balanced, with the earthy mushrooms and sweet peas complementing each other beautifully. The risotto was also cooked to perfection, with a creamy texture and a slight b