If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. Peas add a welcome pop of color, and the sweetness of the peas fits right in with the flavors of this dish. And you’ll get another vibrant dash of green from the parsley added at the end of cooking.
As far as which stock to use, homemade is always best of course, but The Hubs used a combination of vegetable and mushroom from Better Than Bouillon; keeping it vegetarian. It was the perfect side dish for our Chicken with Artichokes and Lemon entrée.
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.
Mushroom Risotto with Peas
Ingredients
- 6 cups chicken, vegetable or garlic broth or stock, or more as needed (preferably homemade)
- Salt and freshly ground pepper
- 2 Tbsp. extra-virgin olive oil
- 1/2 cup finely chopped onion, or 2 shallots, minced
- 1 lb. wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
- 2 cloves garlic, minced
- 2 tsp. chopped fresh thyme or sage leaves
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 1 cup frozen peas, thawed
- 2 Tbsp. butter
- 2 Tbsp. chopped fresh parsley
- 1/2 cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano
Directions
- 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 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 the butter until it melts, then stir in the parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.
Recipe from NYTimes Cooking
Accounting for Taste 