I’m dedicating this post to my first roommate Laura. While living together, we would often share recipes and cook for each other, so I had the chance to taste some of her Italian family favourite dishes. I always looked forward to when she would make her risotto, and at the time I hadn’t ever made it on my own or have anyone else make it for me. The first time I had it I just couldn’t get enough of its creamy texture and delicious taste. Since then I have made it countless times, different ways, usually serving it as a side dish, but risotto can work as a meal on its own too. Although I miss living with Laura we still have our friendship and I’m glad I can share this mushroom and pea risotto, inspired by her, with you.
As for cooking, it’s very important to be close to the stove when making risotto. You will need to constantly be making sure it’s not sticking to the bottom of the pot by stirring often and adding more broth as needed. It only takes about half, but once finished you’ll be well rewarded by its tastiness. Risotto also keeps and reheats well, a perfect dish to make at home and save what’s left over for lunch the next day, especially for the kids. Rice is one of my daughters favourite sides so she always gobbles it up. I hope you get the chance to try this lovely recipe!
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- 5 cups vegetable or chicken stock
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 400 g risotto rice
- 1 cup dry white wine
- 300 g white mushrooms, sliced
- 1 cup frozen peas
- sea salt
- grated parmesan cheese (optional)
- fresh parsley for garnish (optional)
- Heat the stock in a small pot and keep warm on low heat.
- In a separate pot, heat the oil and 1 tablespoon butter over low heat, add the onion and mushroom and fry gently for about 10 minutes or until softened.
- Add the rice and turn up the heat, allowing the rice to lightly fry, so keep stirring it. After about 1 minute it will start to look translucent. Add the wine and keep stirring.
- Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to medium low to keep a simmer so the rice doesn't cook too quickly.
- Keep adding ladlefuls of stock while stirring often, allowing each ladleful to be absorbed before adding the next. This will take about 20 minutes. At about your 3 ladleful add the frozen peas. Try the rice while cooking to see if it's cooked, if not continue adding stock until it is nicely soft. Also check for seasoning, if you need to add more salt, do it. If you run out of stock use hot water.
- Once cooked add about ½ cup parmesan cheese and stir (optional). Serve with additional parmesan and fresh parsley. Enjoy!