Creamy and flavorful, this classic Italian rice dish includes a delicious enhancement with colorful peas!
One of my favorite TV chefs to watch on television is Giada De Laurentiis on Food TV. I enjoyed reading one of her cookbooks; Giada’s Family Dinners, and prepared a great Dirty Risotto from it a few times. Dirty Risotto is a rice dish with crumbled sausage in it…delish! I’ll publish that recipe next month.
Now…you might wonder how Giada can cook such yummy looking food and keep her thin figure. I sure did. Then I saw her on a TV special and she explained that she doesn’t really eat her food. Just takes small bites to make sure it tastes good. Sorry…I just can’t do that. When I cook, I eat, and I share my meals with family and friends. I can understand Giada’s point but for me, its part of the enjoyable process for this wonderful activity called cooking.
I also love this Risotto recipe from Giada that I found online. The mushrooms and peas are a mouth-watering combination.
My friends Laurie and Patrick were visiting recently with their 2 year old, Jack (what a doll!). Laurie is vegetarian so I prepared this risotto dish with a sautéed Italian Vegetable. (The meat eaters also had spicy Italian Sausage.) After this meal I decided that I could easily become a vegetarian…if I didn’t like meat so much!
Mushroom Risotto with Peas
Shown with a Vegetable Saute
Recipe courtesy Giada De Laurentiis
- 8 cups canned low-salt chicken broth
- 1/2-ounce dried porcini mushrooms
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice or short-grain white rice
- 2/3 cup dry white wine
- 3/4 cup frozen peas, thawed
- 2/3 cup grated Parmesan
- Salt and freshly ground black pepper, optional
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.