Risotto with Mushrooms and Peas

Risotto is one of my favorite ways to serve and eat rice.  The rice is cooked slowly, with chicken broth, so the end product is a creamy, flavorful side dish that is an excellent accompaniment to any meat.  We usually eat it plain, but you can also add cooked vegetables to it at the end to pack in some more flavor.  This time I simply sauteed some mushrooms, steamed some peas, and then after adding in the cheese, I stirred in the mushrooms and peas.  It was delicious!


Risotto with Mushrooms and Peas
Printable Version

4 cups chicken broth
3 tablespoons butter
3/4 cup finely chopped onion
1 1/2 cups Arborio rice or medium-grain white rice
1/2 cup dry white wine, or sherry
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

8 oz mushrooms, sauteed in butter, and kept warm (optional)
1 cup cooked peas, kept warm (optional)

In a medium saucepan, bring the broth to a simmer.  Cover the broth and keep hot over low heat.  (If you make your own broth, just make it before you start the rest of rice, and keep it on the stove).

In a large, heavy saucepan , melt 2 tablespoons of the butter over medium heat.  Add the onion and saute until tender, but not brown, about 3 minutes.  Add the rice and stir to coat with the butter.  Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.  Add 1/2 cup simmering broth and stir until almost completely absorbed, about 2 minutes.  Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.  Remove from the heat.  Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper.

If adding the mushrooms and peas, stir in at this point. 

Transfer the risotto to a serving bowl and serve immediately.

source:  Everyday Italian, by Giada de Laurentis