Creamy Wild Mushroom and Pea Risotto
Indulge in the rich flavors of this Creamy Wild Mushroom and Pea Risotto. Perfectly creamy and luxurious, this dish combines the earthy taste of wild mushrooms with the sweetness of garden peas. Ideal for a cozy dinner, this risotto is an homage to classic Italian cuisine, charming both vegetarians and non-vegetarians alike with its delightful textures and mouth-watering aroma.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
dried mushrooms
10 g (soaked and chopped)
onion
1 (finely chopped)
vegetable oil
2 tablespoons
butter
25 g
garlic clove
1 (minced)
arborio rice
350 g
white wine
125 ml
vegetable stock
1.33 liters (kept warm)
fresh mushrooms
250 g (sliced)
peas
200 g
parsley
2 tablespoons (chopped)
Instructions
1
Begin by placing the dried mushrooms in a small bowl. Pour 100ml of hot water over them and let them soak for 30 minutes. Drain the mushrooms, making sure to reserve the fragrant soaking liquid, and then chop them finely.
2
In a large pan, heat 1 tablespoon of oil along with half of the butter over medium heat. Add the finely chopped onion and cook until it is soft and translucent, but not browned. Stir in the minced garlic and cook for another minute to release its aroma.
3
Incorporate the soaked and chopped mushrooms into the pan. Cook for 2 minutes, stirring often to ensure the mushrooms are evenly combined with the onion and garlic.
4
Add the arborio rice to the pan, stirring constantly over a low heat for about a minute until every grain is coated with the savory ingredients.
5
Pour in the white wine and allow it to simmer until almost completely evaporated, infusing the rice with a gentle acidity.
6
Gradually add the reserved mushroom liquid followed by the hot vegetable stock, one ladleful at a time. Stir the risotto frequently, making sure each addition of liquid is nearly absorbed before adding more. This process should take around 12 minutes.
7
In the meantime, in a separate pan, heat the remaining oil and butter. Add the fresh mushrooms, cooking them until they are golden brown and have shrunk in size. Transfer these mushrooms, along with any juices they released, to the risotto pan.
8
Introduce the peas to the risotto and continue cooking, adding more stock gradually, until the rice is creamy and tender (about 5-7 more minutes).
9
Once the desired texture is reached, fold in half of the chopped parsley for an herbal freshness. Plate the risotto and garnished with the remaining fresh parsley.
10
Serve immediately for the ultimate creamy risotto experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Wild Mushroom and Pea Risotto?
It is a luxurious Italian-style rice dish that features the earthy flavor of wild mushrooms and the sweetness of garden peas in a creamy texture.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What type of rice should I use for this risotto?
The recipe calls for 350g of arborio rice, which is ideal for achieving a creamy consistency.
How do I prepare the dried mushrooms?
Soak 10g of dried mushrooms in 100ml of hot water for 30 minutes, then drain and finely chop them.
Should I discard the mushroom soaking liquid?
No, you should reserve the fragrant soaking liquid to add into the risotto later for extra flavor.
Is this mushroom risotto recipe vegetarian?
Yes, the recipe uses vegetable stock and oil, making it suitable for vegetarians.
What kind of mushrooms are needed?
The dish uses both 10g of dried mushrooms and 250g of fresh sliced mushrooms.
How much vegetable stock is required?
You will need 1.33 liters of warm vegetable stock.
What is the first step in cooking the rice?
Stir the arborio rice into the pan with the onions, garlic, and mushrooms for about a minute until every grain is coated.
When do I add the white wine?
Add 125ml of white wine after the rice is coated and allow it to simmer until almost completely evaporated.
How do I add the stock to the rice?
Add the hot vegetable stock gradually, one ladleful at a time, ensuring each addition is nearly absorbed before adding more.
How long does the initial stock absorption process take?
The process of gradually adding and absorbing the stock should take around 12 minutes.
How are the fresh mushrooms prepared?
Fresh mushrooms should be cooked in a separate pan with oil and butter until they are golden brown before being added to the risotto.
When should the peas be added?
Introduce the 200g of peas into the risotto after the fresh mushrooms have been incorporated.
How much more time is needed after adding peas?
Continue cooking for an additional 5 to 7 minutes until the rice is creamy and tender.
What herbs are used for garnishing?
The recipe uses 2 tablespoons of chopped fresh parsley, half folded into the dish and half used as a garnish.
What is the role of garlic in this dish?
One minced garlic clove is added to the onions to release its aroma and flavor the base of the risotto.
Can I use any type of oil?
The recipe specifies using 2 tablespoons of vegetable oil, divided between the pans.
How much butter is included in the recipe?
The recipe uses 25g of butter to add richness and creaminess.
Should the vegetable stock be cold or hot?
The vegetable stock should be kept warm while being added to the rice.
What is the preparation for the onion?
One onion should be finely chopped and cooked until soft and translucent.
What are the primary flavor tags for this recipe?
The recipe is tagged as Italian, comfort food, mushroom-based, and creamy.
Is there a specific cooking technique for the rice?
Yes, the technique involves frequent stirring and gradual liquid addition to release the rice starches for creaminess.
What color should the onions be?
The onions should be translucent but not browned.
Should the risotto be served immediately?
Yes, it should be served immediately for the ultimate creamy risotto experience.
Is there any alcohol in the recipe?
Yes, 125ml of white wine is used to add acidity and depth of flavor.
What is the recipe category?
This dish falls under the Vegetable category.
How much water is used to soak the mushrooms?
Use 100ml of hot water to soak the dried mushrooms.
What is the texture of the final dish?
The finished risotto should be creamy, tender, and luxurious.
Can I add more stock if the rice is still hard?
Yes, continue adding stock gradually until the rice reaches the desired creamy and tender texture.