Italian cuisine
Professional

Creamy Mushroom and Pea Risotto

Creamy Mushroom and Pea Risotto
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This classic Italian risotto is a luxurious and filling dish that is vegetarian-friendly. Whip up this oh-so-creamy risotto next time for your dinner and it will satisfy all of your guests.

Recipe
PRE TIME: 10 min
COOKING TIME: 35 min
TOTAL TIME: 45 min
4 SERVING
Ingredients:
  • Mushroom
  • 1 tbsp. Oil
  • 1 large Yellow onion, finely sliced
  • 2 cloves Garlic
  • 1/2 cup Butter
  • 1/4 lb. Mushroom, sliced
  • 1/4 lb. Oyster mushroom, sliced
  • 1/4 lb. Portobello, sliced
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper
  • Risotto
  • 1 tbsp. Oil
  • 2 cup Arborio rice
  • 3/4 cup White wine
  • 8 cup Chicken stock
  • 1 tbsp. Butter
  • 1 cup Parmesan
  • 1 cup Peas
  • 3 tbsp. Parsley
  • 4 sprigs Thyme
Directions:
Step 1
Step 1
1
Pour all our chicken stock into a pot and bring to a boil, then bring down to simmer to keep hot.
Step 2
Step 2
2
In a medium Rondo heat oil and cook onions until translucent about 4-5 min. Add butter and add garlic, and mixed mushrooms you sliced and salt & pepper. Cook the mushrooms down and transfer the mix into a separate bowl to later add back to risotto.
Step 3
Step 3
3
In the same large rondo heat the oil to start cooking Arborio rice. Cook until rice is lightly toasted. Add white wine and reduce by 1/3rd.
Step 4
Step 4
4
Turn your chicken stock back to high heat so the stock is boiling. This is a slow process so be patient. With a ladle slowly pour chicken stock into rice mixture until it Arborio into rice about a ladle every 1-2 min. You will repeat this process until your rice is al dente and creamy. ( make sure you a wooden spoon while mixing risotto.)
Step 5
Step 5
5
Combine back the mushroom mix into the rice mixture with the addition of butter, peas, parmesan, and thyme for a delicious finish.
Step 6
Step 6
6
Enjoy!
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