Risotto with Wild Mushrooms and Peas

Name: Risotto with Wild Mushrooms and Peas
Yield: serves 6 to 8
Ingredients: Extra-virgin olive oil; 1 onion, minced; 2 garlic cloves, minced; 1 pound assorted mushrooms, such as Portobello, crimini, and chanterelle, stems removed, sliced; Leaves from 3 sprigs fresh thyme; 2 tablespoons chopped fresh flat-leaf parsley; 2 bay leaves; Sea salt and freshly ground black pepper; 2 cups Arborio rice; 1/2 cup dry white wine, such as Pinot Grigio; 8 cups Chicken Stock (page 156), heated; 1 cup frozen sweet peas, run under cool water to thaw; 2 tablespoons unsalted butter; 1/2 cup freshly grated Parmigiano-Reggiano cheese; Fresh flat-leaf parsley, for garnish

December 9, 2011

This is a great dish to serve on Sunday night when The Sopranos come on. It’s classy and understated. A good way to add more intense mushroom flavor is to throw the mushroom stems in with the chicken stock. Just be sure to brush the mushroom stems first for any loose dirt.

Recipe notes

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