FRESH PEA AND WILD MUSHROOM RISOTTO
RISE AND SHINE OKLAHOMA
FREEDOM 43 KAUT TV OKC 7.14.15
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 (Carnaroli Rice if you find it!)
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,