Well, here in Wilmington, North Carolina we've had a few days of springlike weather...one day last week it actually hit 70 degrees. It was absolutely incredible, but yet such a tease! My heart really does go out to all of you who are battling yet another wave of winter storms.
Once you've had even one of those balmy weather days, the cold days seem even colder. Thankfully we have scrumptious comfort foods for those particular days. And that is exactly the type of food we're talking about today, Wild Mushroom Risotto with Peas. Let me tell you what, this is a very filling and very comforting food!
The first time I had this dish was while I was living in Washington, DC. Some good family friends made this dish for me (thanks to the wonderful Barefoot Contessa, originally). All it took was one bight, then I was hooked...for life! I was a little apprehensive about making this meal because the instructions are a little bit intimidating, but it turned out PHENOMENAL! And it was much easier than I originally thought it would be.
Hopefully you will enjoy this delicious meal as much as we did this week!
Wild Mushroom Risotto with Peas:
A little note from Ina, the Barefoot Contessa...The secret to the intense mushroom flavor in this recipe is that not only are mushrooms themselves part of the mix, but the risotto is cooked with mushroom-flavored broth. In order to use dried porcini mushrooms - or any dried mushrooms for that matter - you have to reconstitute them by allowing them to sit in hot water for a few minutes, absorbing that water and plumping them up. Then the mushrooms are ready to cook with, and you have all this flavorful liquid as a by-product. By all means, take advantage of it. Here, it works as a flavor booster to the chicken stock; but you can also use it as the base of a wonderful soup or sauce.
Ingredients:
- 5 1/4 c canned low-sodium chicken broth
- 1/2 oz dried porcini mushrooms (I used cremini mushrooms and not dried)
- 1/4 c (1/2 stick) unsalted butter
- 2 c finely chopped onion
- 10 oz white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 c Arborio rice (or medium-grain white rice)
- 2/3 c dry white wine
- 1/2 c frozen peas, thawed (I used about 1 c because Jake and I both really like peas)
- 2/3 c freshly grated Parmesan cheese
- Salt and freshly ground pepper
Directions:
- Bring the broth to a simmer in a heavy, medium-size saucepan.
- Add the porcini mushrooms.
- Cover and set aside until the mushrooms are tender, about five minutes. (If you choose not to use dried mushrooms, bring the mixture to a boil, still about five minutes.)
- Using a slotted spoon, remove the mushrooms and finely chop.
- Cover the broth and keep warm over very low heat.
- Melt the butter in a large, heavy saucepan (or dutch oven).
- Add the onions and saute until tender, about 8 minutes.
- Add the white mushrooms, porcini (or in my case cremini) mushrooms and garlic; saute' until the mushrooms are tender and the juices evaporate, about 10 minutes.
- Stir in the rice.
- Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes.
- Add 1 cup of hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, 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.
- Stir in the peas.
- Mix in the parmesan cheese.
- Season with salt and pepper to taste.
Bon appetite!
