Mushroom + Pea Risotto
Why we love it:
- 8 cups Vegetable Stock (divided)
- 1 Onion
- 1⁄2 pound Cremini Mushrooms (or button mushrooms, thinly sliced or chopped)
- 2 cups Arborio Rice
- 1 teaspoon Extra Virgin Olive Oil
- 1⁄2 cup White Wine (or ¼ cup cider vinegar)
- 4 cups Spring Mix Salad Greens
- 3 Tablespoons Salad Dressing (vinaigrette, to taste)
- 11⁄2 cups Frozen Peas
- 1⁄2 teaspoon Kosher Salt
- 1 Lemon (zest and juice)
- 2 Tablespoons Unsalted Butter
- 1⁄2 cup Parmesan Cheese (grated)
- 2 Green Onions (or other herb)
Bring the stock to a boil in a small pot. When it’s boiling, reduce to a very gentle simmer.
Finely dice the onion to a small dice. Slice mushrooms. The ideal pot is wide with 4” sides with a flat, open bottom. An enameled dutch oven is a great choice, too. Add the olive oil and place over medium heat. Add the onion and mushrooms and sauté for about 8 minutes until the mushrooms have given up some water and are beginning to brown and soften.
3. ADD RICE
Add the rice and toast, stirring constantly for about 2 minutes. You’ll see the edges of the grains turning translucent around a white center. At that time, add the wine or vinegar and stir while it sizzles and bubbles out.
Now add half of the stock, bring to a boil with the rice and stir well for about 1 minute. Use a wooden spoon or spatula to swirl the grains of rice together a bit forcefully to cause friction.
Turn the heat down to medium-low and set a timer for 10 minutes; during this time you don’t have to stir.
Meanwhile, wash and dry lettuces. Toss with the dressing or oil/vinegar.
5. BACK TO RICE
When the timer is up, add the remaining half of the stock - just about 2 cups. Stir vigorously again for about 1 minute. Cook for 8 minutes, stirring occasionally.
Return to the pot and add all but ½ cup of the stock (you can turn off the heat under the stock now so it doesn’t evaporate) and the peas. Stir vigorously again for 1 minute. Taste it. You might want ½ teaspoon of salt at this time and if you like black pepper, add some. If the rice tastes tender but with a little hard center, cook for just 1-2 more minutes uncovered. But if it still seems very crunchy, cook for 5 minutes but cover it this time.
After this last increment, add the peas, the zest and juice of the lemon, the butter, 2/3 of the parmesan cheese to the risotto; stir to combine. Cover the pot and turn off the heat. Let it sit for 2 minutes.
Lift off the lid and stir in the last ½ cup of stock. Ladle into large flat bowls. Slice green onion or herb and use to garnish. Top evenly with the rest of the parmesan. Serve with the side salad.