Pea & Mushroom Risotto

Pea & Mushroom Risotto

The golden rule for making this hearty dish is to keep to the rules - it really is not as difficult as most people think!
ServesPrep / Cooking TimeDifficulty
2 1hr 2

Go step by step through this recipe and you will get lovely creamy rice with the earthiness of the mushrooms and the sweetness of the peas.

Tip:

The key with a risotto is to add the liquid very slowly and ensure that the rice has soaked up one ladleful before you add the next, otherwise you will get a soggy plateful!

 

Ingredients

3 tbsp ml extra virgin olive oil
25g butter
1 small onion, finely chopped
2 cloves of crushed garlic
220g risotto rice
175ml good quality white wine
800ml chicken stock (use 2 Knorr chicken stockpots)
125g field mushrooms, thinly sliced
75g Porcini mushrooms, soaked in a cup of warm water for 5minutes
200g fresh or frozen peas (thawed)
Salt and freshly milled black
pepper
100g shaved parmesan cheese

Method

  • In a large saucepan, heat up the oil and the butter until foaming
  • Reduce the heat to low to medium and then add the onion and the garlic and gently cook for 3 minutes or until the onion has softened, but not coloured.
  • Add the rice and cook on a gentle heat, stirring all the time as this will coat the rice and give it a glaze.
  • Add the wine, stir in well and continue to cook for 2 minutes.
  • Place the chicken stock in a separate saucepan and bring to simmering point, then turn down to lowest setting.
  • Add the stock to the rice in the saucepan, a ladleful at a time, making sure that the first ladleful is absorbed completely before adding the next ladleful.
  • Continue with this procedure until all the stock has been used up, stirring all the time.
  • The rice should still be al dente and glossy.
  • In a large fry pan add the extra olive oil and on a moderate heat until the oil till hot.
  • Add the field mushrooms and fry for 2 minutes, then add the Porcini mushrooms and fry for a further 2 minutes.
  • Add to the risotto with the peas and bring the rice back to the boil.
  • Place in a rimmed bowl, topped with parmesan cheese and serve immediately.
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