Mushroom Risotto

Recipe Date:
April 6, 2016
Serving Size:
Cook Time:
Imperial (US)
Mushroom and spring pea risotto
  • 3 tbsps Olive oil
  • 1/4 cup Shallots
  • 2 cups Arborio rice
  • 1/2 cup Peas, fresh, shelled, blanched
  • 1/2 cup Mushrooms, such as Oyster or Shiitak, sliced, cooked in olive oil for about 3-5 minutes
  • 1/4 cup White wine
  • 6 cups Chicken or vegetable stock, heated
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsps Whole butter
  • 3 tbsps Parsley, basil, or tarragon, chopped
  • Salt and pepper to taste
  1. Cook the peas briefly in boiling water for about 2 minutes until just slightly soft. Cool and set aside.
  2. Quickly sauté the mushrooms in olive oil for about 3 minutes until slightly soft. Set aside.
  3. In a large 4-quart pot heat olive oil over medium heat.
  4. Add shallots. Cook for 2 minutes until soft.
  5. Add rice and mix well.
  6. Add the white wine and cook for 1 minute.
  7. Add the hot stock 1 cup at a time, stirring constantly until liquid is absorbed. Continue until rice is tender on the outside and firm in the center. It should be a little creamy. This will take approx. 18 - 20 minutes.
  8. Stir in the cooked mushrooms and peas. Mix well to make sure that it cooks together slightly.
  9. Add the butter, parmesan cheese and herbs just before serving.