Mushroom and Pea Risotto
🇮🇹 For a quick delicious risotto, use FERRON Carnaroli or Vialone rice, 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 people
Ingredients
- 2 tablespoon Extra Virgin Olive Oil (EVO)
- 1 onion or 2-3 shallots, chopped
- 2 cloves garlic, crushed or diced
- 2 cups Ferron Carnaroli Rice
- 4 - 4.5 cups chicken or vegetable stock, simmering
- 250ml white wine
- 200g peas
- 400 cup & porcini mushrooms, sliced
- 50g butter
- 3 sprigs mint leaves
- Salt and black pepper, to taste
- Parmesan cheese, grated
Method
- Heat EVO in a heavy-based pot and cook the onion and garlic until soft but not brown.
- Add the rice and stir with a wooden spoon until the rice is well coated with oil.
- Add one cup white wine and stir until it has evaporated.
- Add 4 cups of the simmering stock all at once and bring to the boil.
- Turn down to a simmer (lowest setting), cover and cook for 14 minutes
- Prepare mushrooms by washing, trimming & slicing.
- Saute them in a pan for about 10 mins
- Add salt and pepper
- When the 14 mins are up, turn off the heat on the rice
- Determine the level of al dente and add more stock if required.
- Add the butter, mushrooms and peas. Stir gently for about 2 mins so that the peas get cooked by the steam. Finally stir in the mushrooms and mint.
- When most of the liquid is absorbed, it is ready.
- Serve with lots of grated parmesan, add salt