Risotto With Peas Porcini Recipes

MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
• Set aside until the mushrooms are tender, about 5 minutes.
• Keep broth warm over very low heat.
• In a heavy large saucepan over medium heat, melt butter and add olive oil.
• Add the onions and saute until tender, about 8 minutes.
• Add the white mushrooms and garlic.
• Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
• Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
• Stir in the rice and let it toast for a few minutes.
• Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
• Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
• Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes(the rice will absorb 6-8 cups of broth).
• Stir in the peas.
• Mix in the Parmesan cheese.
• Season with salt and pepper to taste.

CAULIFLOWER "RISOTTO" WITH PORCINI MUSHROOMS AND PEAS

Steps:

• Pour 2 cups boiling water into a large bowl. Add dried mushrooms; let stand until rehydrated, about 20 minutes. Remove mushrooms with a slotted spoon and pat dry; chop into smaller pieces. Reserve soaking liquid.
• Pour chicken broth into a saucepan over medium-low heat. Cover and keep warm.
• Process cauliflower in a food processor fitted with a shredding disc into grains the size of rice.
• Melt butter in a large pot over medium heat. Add shallot; cook until softened, about 2 minutes. Add cauliflower rice, salt, and pepper. Cook, stirring occasionally, until flavors combine, about 5 minutes.
• Stir 1 cup of warm chicken broth into the pot; simmer until absorbed, about 5 minutes. Add remaining broth, 1 cup at a time, simmering until it is absorbed and cauliflower rice is tender, about 10 minutes.
• Stir chopped mushrooms, peas, balsamic vinegar, and thyme into the pot. Cook and stir until mushrooms and peas are heated through, about 5 minutes.

RISOTTO WITH PEAS

Steps:

• Heat oil in a 3-1/2 quart sauté pan over medium heat.
• Add onion and garlic.
• Cook, stirring often, until onion is soft but not browned, about 4- 5 minutes.
• Add rice.
• Cook, stirring, until grains look opaque, about 2- 3 minutes.
• Add broth, wine and frozen peas.
• Stir to combine.
• Increase heat to medium-high, cover and bring to a boil, stirring often.
• Reduce heat to low and simmer, uncovered.
• Stir occasionally.
• Cook until rice is tender and almost all of the broth has been absorbed, about 25- 30 minutes.
• Rice should be tender but not mushy.
• Remove from heat.
• Add cheese and stir to combine.
• Season with salt and pepper if desired.
• Serve warm, with additional grated cheese to top if desired.

WILD MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer in a heavy, medium-size saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms and finely chop. Cover the broth and keep warm over very low heat.
• Melt the butter in a large, heavy saucepan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms, porcini mushrooms, and garlic; sauté until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice. Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.