Mushroom risotto with peas

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves6
  • DifficultyMedium
1.9L tinned low-salt chicken broth
15g dried porcini mushrooms
55g unsalted butter
2 tbsp olive oil
300g finely chopped onions
280g white mushrooms, finely chopped
2 garlic cloves, minced
340g Arborio rice or short-grain white rice
165ml dry white wine
75g frozen peas, thawed
90g grated Parmesan
Salt and freshly ground black pepper, optional
1) Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

2) Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.

3) Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 250ml hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 1.5 to 2 litres of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

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