This recipe for Porcini Mushroom & Pea Risotto is so easy to make. Not only that, but it tastes great too. Risotto, of course, has rice as a mainstay. That rice is usually a short-grained variety, in my case Arborio. An absorbent type of rice is best to soak up the stock to make a lovely creamy consistency.
The title of the recipe begins with porcini. However it is porcini powder, or seasoning, that is added to button or chestnut mushrooms that gives a such a wonderful flavour. The porcini powder is readily available in stores and it does give a great flavour.
Usually when making risotto you coat the rice in oil or butter before gradually adding the stock. You then allow the stock to absorb before adding more. However, for this recipe, all the stock goes in at once, which simplifies the recipe. From start to finish the recipe will take less than 40 minutes. That time will deliver a great tasting risotto.
Ingredients
The list of ingredients is not too large.
Mushrooms – Button or chestnut mushrooms, sliced are great for the recipe.
Onions – Chopped onions to add flavour.
Peas – I use frozen peas. The peas add more flavour and texture.
Porcini Powder – This is a fine powder made from dry porcini mushrooms. It adds so much earthy mushroom flavour.
Stock – White wine vegetable stock is was I use. However you can use any stock you like. If you use a stock without the wine in you can always add a little for extra flavour.
Garlic – Chopped garlic, as ever, gives more flavour.
Rice – I use Arborio rice, but any short-grain rice will be fine.
Parmesan – Grated parmesan, some for stirring into risotto and more to top each serving.
Oil – I use olive oil to fry off the onions etc. But any oil is fine.
Salt & Pepper – for seasoning to personal taste.
Process for Porcini Mushroom & Pea Risotto
As I mention above the process is very simple indeed. Start by cooking off the onions, in the oil, until they are soft. Then add the garlic and cook for another minute. Then the mushrooms and porcini powder go in as well, cooking for a couple of minutes.
After that pour in the stock and add the rice. Bring the stock to a boil and simmer, covered, for about 16 minutes, until most of the liquid has been absorbed. Stir from time to time. The rice should be tender. Different types of rice may take more time. Have a little extra stock available in case the risotto starts to become dry.
Once the rice is tender and the risotto quite thick and creamy, stir in half the grated parmesan and then the pea. Cover again and cook for 5 minutes. The risotto should be creamy, still wet, but not runny.
Serve the risotto, adding grated parmesan to the top.
My Risotto
My risotto cooked very well. I added a little more stock towards the end of cooking to keep it moist. The rice was nice and plump and very tender. The flavour was awesome with that earthy mushroom flavour. The texture was perfect too, nice and creamy sauce with the mushrooms and peas. The combination of the stock, onions and garlic created such a great base for a wonderful dish.
Another great recipe is Chickpea Coconut Dal
Porcini Mushroom & Pea Risotto
2
servings10
minutes30
minutesKeep the screen of your device on
Ingredients
300g(10 1/2 oz) sliced mushrooms
200g(7 oz) chopped onions
180g(6 1/2 oz) frozen peas
140g(5 oz) Arborio rice, or other short-grained rice
500ml(2 cups + 4 tsp) white wine vegetable stock, or other stock – have a little more in reserve to add as necessary
10g(2 tbsp) porcini powder
6g(1 1/2 tsp, 1 clove) garlic
30g(1 oz or so) grated parmesan
30ml(2 tbsp) oil, for frying
Salt and Pepper to taste
Directions
- Heat the oil in a large pan and then add the onions.
- Gently fry the onions for about 5 minutes, until they have softened nicely without colouring.
- Add the garlic and stir it through the cook for a further minute.
- Sprinkle over the porcini powder and stir it through
- Add the mushrooms and stir through, then cook for two minutes.
- Pour in the stock and add the rice.
- Bring the stock to a boil then reduce the heat to a simmer.
- Cover the pan and simmer the risotto for about 16 minutes, stirring from time to time, until most of the liquid has been absorbed and the rice is quite plump and tender. If necessary, as the mixture looks to be drying too much, add a little extra stock.
- Stir in half the grated parmesan and then add the peas as well.
- Cover the pot and cook for a further 5 minutes.
- Serve the risotto with more parmesan sprinkled over the top