prepare yourself to be standing over your stove for a good 45 minutes.... jammin' to beats makes the time go by a lot quicker :)
i'm a big fan of risotto but i hardly ever make it because it's so time consuming and my thumb and hand kills after making it! however i decided to make risotto with mushrooms and peas last night because i wasn't in the mood to go grocery shopping. we desperately need to hit up the store but i managed to pull this off with what was left in the house :)
what you need - 2 cups of dried risotto
- 3 tablespoons of EVOO
- 5 tablespoons of salted butter
- 5 cups of chicken broth
- 1 cup of water
- 1 container of fresh sliced mushrooms
- 1-2 cups of frozen peas
- 1/4 onion chopped
- 1/4 cup parmesan cheese
- 1/4 cup heavy cream
- 1/4 cup pinot noir wine
in a large pot, bring the 5 cups of chicken brother and 1 cup of water to a boil then reduce to simmer. keep the pot on the burner (you will be using this to add to the risotto, one cup at a time). in a large non-stick pan, heat the EVOO and 3 tablespoons of butter on medium low. once heated, add the chopped onion and saute for about 3 minutes. next, add the 2 cups of dried risotto. stir the risotto frequently, making sure that it is coated with the EVOO and butter. do this for approximately 2 minutes. then add 1 cup at a time of the chicken broth and water mixture. you want to make sure the risotto soaks up each cup of broth before adding the next cup. usually, i allow 3-5 minutes of constant stirring before adding the next cup of broth (this is where your hand and thumbs will start to cramp up!) it'll take about 45 minutes to use all 6 cups of broth. while i'm in the middle of constantly stirring the risotto with the broth i like to multitask - in a separate pan, heat up 2 tablespoons of butter and then add the sliced mushrooms. allow the mushrooms to soften up, before adding the wine. turn the heat up to high and allow the wine to dissolve while mixing the mushrooms. when the mushrooms are done, i usually drain any extra liquid and add the mushrooms to the risotto. add the frozen peas and cook until thawed and cooked. finally, add the parmesan cheese and heavy cream and mix well!
and there you have my risotto with mushrooms and peas recipe! i usually add salt and pepper to taste at the end. the risotto should be nice and soft - if it isn't that means you cooked it too fast! i hope you enjoy it!
Elle