Thursday, December 01, 2005

Mushroom Risotto with Peas



MUSHROOM RISOTTO WITH PEAS

Ingredients:
8 cups low-salt chicken broth
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice or short-grain white rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and ground black pepper

To prepare:
1. Bring the broth to a simmer in a heavy medium saucepan then 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.
3. Add the white mushrooms and garlic. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes.
4. Stir in the rice and let it toast for a few minutes.
5. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring as constantly as possible, about 3 minutes. Continue to add broth a little at a time and cook, stirring, until the rice is just tender and the mixture is creamy. This should take about 30 minutes (the rice will absorb 6 to 8 cups of broth).
6. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
7. Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste, and serve.

Serves 6.
recipe courtesy Giada De Laurentiis
recipe at foodnetwork.com

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