Mushroom and Pea Risotto 🥄 Low Stir, The Ferron Way

🇮🇹 For a quick delicious risotto, use Ferron Carnaroli, made by 5 generations of the The Ferron Family in Italy. It doesn't need washing, hardly any stirring and it's free of pesticides. 

You can always change up your vegetables depending on what's in season or what you are feeling like. The method for the base can remain the same.

This recipe serves about 4-6 peopl

Ingredients

Base Risotto:

• 2 tbsp extra virgin olive oil (EVOO)

• 1 medium onion or 2–3 shallots, finely chopped

• 2 garlic cloves, crushed or finely minced

• 2 cups Ferron Carnaroli rice

• 250 ml dry white wine (1 cup)

• 4 to 4.5 cups chicken or vegetable stock, kept hot

• 10 g dried porcini mushrooms, soaked in 1 cup warm water (strain and reserve the liquid)

Vegetables & Finishing:

• 400 g fresh mushrooms (e.g., Swiss brown, button), sliced

• 200 g peas (fresh or frozen)

• 3 sprigs fresh thyme (leaves only)

• 3 sprigs fresh mint (leaves finely chopped)

• Zest of 1 lemon (preferably unwaxed)

• 50 g unsalted butter, cold and cubed

• Salt and freshly ground black pepper, to taste

• Freshly grated Parmesan cheese, to taste + extra for serving

Method

1. Sauté the Mushrooms

• In a dry skillet over medium-high heat, cook sliced mushrooms until their liquid evaporates (8–10 minutes).

• Add a drizzle of EVOO, thyme leaves, salt, and pepper. Sauté 2–3 more minutes until browned.

• Stir in the chopped rehydrated porcini mushrooms. Remove from heat and set aside.

2. Prepare the Risotto Base

• In a heavy-based pot, heat 2 tbsp EVOO over medium heat.

• Add onion or shallots and cook until soft and translucent (5–7 minutes).

• Add garlic and stir for 30 seconds.

• Stir in the rice and toast for 1–2 minutes until lightly aromatic.

• Deglaze with white wine and stir until absorbed.

3. Low-Stir Cooking

• Add 3 cups hot stock and the strained porcini soaking liquid. Stir once to combine.

• Bring to a gentle boil, reduce heat to very low, cover, and simmer undisturbed for 14 minutes.

4. Check and Finish

• After 14 minutes, uncover and check the rice — it should be nearly al dente, with some liquid remaining.

• If needed, stir in more stock a ladle at a time to reach a creamy consistency.

• Add the peas and butter, and stir gently for 1–2 minutes — the heat will cook the peas through.

• Fold in the sautéed mushrooms, chopped mint, and lemon zest. Season to taste with salt and black pepper.

5. To Serve

• Spoon into warm bowls.

• Top with plenty of freshly grated Parmesan.

• Optional: finish with a drizzle of high-quality olive oil or a squeeze of lemon juice for extra brightness.