Are you looking for a tasty and light dish?
On Rise and Shine, professional chef Scotty Irani showed us how to make a delicious fresh pea and mushroom risotto.
If you are interested in trying the recipe at home, just follow the directions below:
2 tablespoons olive oil
2 tablespoons butter
1 pound mixed mushrooms (cremini, Portobello, shitake), cleaned, trimmed, and chopped
1 cup fresh or frozen(thawed) peas
1 medium yellow onion diced
2 garlic cloves, minced
1 cup Arborio rice
½ cup white wine
1 quart hot vegetable or chicken stock
Finely chopped parsley
1.In a large Dutch oven or saucepan, heat 1 tablespoon olive oil and 1 tablespoon butter. Sauté the mushrooms over medium-high heat until nicely browned and their liquid has been released, about 5 minutes. Remove to a bowl.
2. Add the remaining olive oil and butter to the pan and sauté the onion until soft, about 5 minutes. Add the garlic and cook until fragrant, one minute more. Stir in the rice and toast until the edges are opaque and the center pearly white, about 2 minutes. Add the wine and good pinch of ITK`s Cook`s Line Seasoning scraping up any brown bits, and cook until reduced by half.
3. Meanwhile, heat the stock on the stove until below a simmer.
Add 1 cup of the stock to the pan. Bring to a simmer, then turn the heat down to medium low and gently cook, stirring the rice frequently, until nearly absorbed. Repeat this process, adding stock by ½ cup, until the rice is tender, about 25 minutes. Stir in the reserved mushrooms and fresh peas. Taste for seasoning. Garnish with freshly grated Parmigiano-Reggiano cheese and chopped parsley.