Mushroom and Pea Risotto

Mushroom and Pea Risotto

• 2 tbsp olive
• 1 tbsp butter
• 1 onion, chopped small
• 1 tbsp chopped garlic
• 10 oz crimini mushrooms; cleaned and sliced
• 2 cups of arborio rice
• 8 cups of low-sodium chicken broth  (or vegetable broth to keep it vegetarian)
• 1/2 cup white wine
• 1 1/2 cups frozen peas, defrosted and brought to room temperature
• kosher salt and freshly ground pepper
• shredded or grated parmesan cheese

Heat the chicken broth in a medium saucepan and keep hot, but not boiling, over low heat.

Heat oil and butter in a large pot or skillet over medium heat. When oil is glistening add the onion and cook for about 4 minutes, stirring occasionally. Add garlic and cook for 30 seconds more, stirring occasionally. Add the mushrooms and cook for 5 minutes until lightly browned, stirring occasionally.

 

Add the risotto and stir frequently for 2 minutes until it is well coated and starting to become translucent.

Add the wine. Now the hot broth, 1 cup at a time and cook, stirring constantly, until the rice has absorbed the liquid. Continue to add the broth, 1 cup at a time, cooking and stirring each time to allow the rice to absorb most of the liquid before adding more. This will take about a half hour. You will probably use up all of the broth but if the risotto tastes done before you use it all up, then you can stop with the process. The risotto should be slightly firm and creamy but not mushy.

Finally, stir in the peas. Season to taste with salt and pepper.

Transfer to a large bowl and serve with a side of good parmesan cheese.