Wild Mushroom and Pea Risotto
Risotto is the classic dish of Northern Italy, where it dominates pasta. Often associated with high-end restaurants, this dish is so satisfying and easy to prepare that it’s become one of our favorite meals to make at home. We’ve taken out the butter, heavy cream, and cheese and this risotto still rival that of any restaurant. With the simple addition of a salad, risotto makes an elegant meal.
Makes: 4 servings
12 ounces grey oyster mushrooms, trimmed and sliced (or a combination of mushrooms)
1 tablespoon butter or vegan butter (such as Earth Balance Soy Free Buttery Sticks)
2 teaspoons plus 1 tablespoon olive oil, divided
1 quart vegetable broth
1 cup water
1 cup diced yellow onion
1/8 teaspoon kosher salt
1-1/2 cups Arborio rice (do not rinse)
1/2 cup dry white wine
1/2 teaspoon fresh thyme leaves, chopped
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese or vegan parmesan (such as Violife Just Like Parmesan)
- Clean the mushrooms with a damp cloth. For the oyster mushrooms, leave smaller mushrooms intact and cut or tear larger mushrooms in half lengthwise and then in smaller pieces. Melt butter and 2 teaspoons oil in a large saucepan or skillet over medium heat. Add the mushrooms. Cook until soft and most of the liquid evaporates, about 6-8 minutes. Set aside.
- In a large saucepan, heat the broth and water just until hot. Turn heat to low to keep the broth warm while making the risotto.
- Heat the remaining tablespoon of oil in a large saucepan. Add onion and salt and sauté over medium to medium-low heat for 4 minutes until onions begin to soften, being careful not to brown them.
- Add rice and stir with a wooden spoon for 2 minutes until all the grains are well coated with oil. Set your alarm for 18 minutes. This is the approximate time it takes to make a perfect risotto. Add wine and stir until completely absorbed. Begin to add hot broth, ½ cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half cup. Stir frequently to prevent sticking.
- After 13 minutes, add mushrooms and thyme. Stir to combine and cook for an additional 5 minutes, adding broth as necessary. Stir in peas and heat through. Check rice for doneness. It should be tender, yet still firm but not hard in the center. When al dente, add ¼ cup of broth. Stir to combine. You may have some broth left over. Remove from heat and season with salt.
- Portion into bowls and garnish with parmesan cheese.
Recipe is copywritten, please contact us for distribution.