Risotto with mushrooms and peas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1 | ounce | Dried porcini mushrooms |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
| 3 | Shallots; chopped | |
| 2 | Cloves garlic; finely chopped | |
| 1 | cup | Arborio rice |
| ½ | cup | Dry white wine |
| ½ | cup | Sauteed mushrooms |
| ½ | teaspoon | Dried thyme |
| 1 | cup | Freshly shelled peas; or frozen |
Directions
Bring water to a boil, pour over dried porcini mushrooms. Let soak for ½ hour. Run your fingers through mushrooms in their liquid, feeling for grit and encouraging it to fall to bottom. Remove mushrooms from liquid and set aside, reserving liquid.
Strain mushroom liquid through cheesecloth, fine sieve or coffee filter into small saucepan. Add salt; heat to a simmer.
Heat oil in heavy bottomed nonstick skillet over medium-low heat.
Add shallots and garlic and cook, stirring constantly, until soft, about 2 minutes. Add rice, saute another minute or two, stirring constantly.
Add wine, stir gently until absorbed. Add simmering mushroom broth about ½ cup at a time, stirring until each addition is absorbed.
While stirring, test dried mushrooms for palatability, and if they taste good, chop or tear them into bite-size pieces. Add to rice during last 5 minutes of cooking.
Continue cooking, stirring, and adding broth until rice is al dente, about 20 minutes.
Meanwhile, prepare sauteed mushrooms adding thyme or reheat in a skillet if you've prepared them in advance. Add peas to fresh mushroom mixture; cook about 3 minutes. Remove from stove and combine rice with mushroom-pea mixture. Makes 6 main-dish servings⅗ grams of fat per 1 cup serving. | Recipe by: September 1996 Vegetarian Times Converted by MM_Buster v2.0l.