Friday 29 May 2015

Posted by Judie on Friday 29 May 2015
A creamy risotto plate. Use Shiitake mushrooms if possible, they add that particular flavour to the dish. 

Makes 4 servings
  • 4 cups chicken or vegetable broth 
  • 1 tbsp salted butter 
  • 1/2 cup onion, finely chopped 
  • 1 large clove garlic, minced 
  • 1 cup uncooked Arborio rice 
  • 1/2 cup dry white wine
  • 1 tbsp extra-virgin olive oil 
  • 4 cups thinly sliced shiitake mushrooms (or regular mushrooms) 
  • 2 tsp fresh thyme, chopped 
  • 3/4 cup frozen green peas 
  • 6 tbsp grated fresh Parmesan cheese, divided 
  • 1/4 tsp freshly ground black pepper 
  • salt

Heat the oil in a large pan over medium-high heat. Add the mushrooms to the pan and cook for about 5 minutes, or until tender. Set aside.

In the meantime, in a medium saucepan, heat the broth over low heat and keep warm at a simmer. In a large pan, melt the butter over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook for about 30 seconds while stirring. 

Add the rice, stir well and cook for about 1 minute. Add the wine and cook until liquid is absorbed, stirring regularly. Stir in 1/2 cup of the broth and cook until the liquid is absorbed, whilst still stirring regularly. Add the remaining broth 1/2 cup at a time, stirring constantly, until each portion of the broth is absorbed before you add the next 1/2 cup. This should take about 20 minutes total. 

Add the mushrooms, thyme, peas, 1/4 cup of the cheese, salt and pepper to the risotto. Stir and cook for 3 minutes until everything is warmed. To serve sprinkle with the remaining cheese. 

Adapted from Original Recipe

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