I also made a mushroom pea risotto for Lindsey’s dinner. I have never made that flavor combination but as I was making the mushroom (which I also hadn’t done before) I saw that it needed more color. What better way than with bright spring green peas! We are getting to spring soon… right?!?!?!
A lot of people are intimidated to make risotto. Give it a shot, it isn’t as hard as people say it is, yet it gives off the impression that you are an amazing cook and that you’ve been slaving to make it!
Some risotto-making tips:
1. You don’t need to constantly stir it. This is a misconception. You don’t need to stand over the risotto every second, although it will need more attention than a simple rice.
2. Stirring it often will make it creamier. My risottos are always very creamy, and I only stir them once every couple of minutes, but I give it a good hard stir. You want the grains to hit each other and release that yummy creaminess.
3. Always add a little parmigiano reggiano or similar type of cheese at the end. I am not even a big parm fan, but it adds a lot of flavor and depth to the risotto.
4. Don’t be afraid to experiment! I’ve never made a bad risotto, and I have tried some whacky combos!!!!
This experiment turned out really well! Try it out, you won’t be disappointed!
Mushroom Pea Risotto
1 1/3 cups arborio rice
1/2 chopped white onion
1 tbs butter
1 cup sliced mushrooms of your choice (I used baby bella this time I think?)
1/2 cup frozen peas
chicken broth or veggie broth (about 2-4 cups?), heated
1 cup dry white wine
1 tbs cream
4 tablespoons parmigiano, or to taste
kosher salt + pepper
1. Melt butter on low. Add the chopped onions and cook for 10 minutes on low. Add the mushrooms and cook for 5 minutes. Add the rice and stir so that it is coated in the butter. Add salt and pepper to taste (about 1/2 tbs salt).
2. Slowly add the broth and wine, half a cup at a time. After each addition stir the mixture a bit. As the rice soaks up the liquid add more.
3. Right before the rice is finished cooking (taste it- it should have no crunch, just a faint chewiness), add the cream and peas. Once that is incorporated turn off the heat and stir in the parmigiano. Serve immediately!
This is what it should look like before you add the cream:
….and please, feel free to ask any questions about risotto-making! I feel like so many people miss out on the deliciousness of risotto because they are afraid of it!
iPod update! Thank you all for your tips! I ran outside again yesterday (don’t act TOO shocked!) and instead of using my cute little holster I tucked it in my chest pocket. And it never stopped working! Yeah!!!!
T-12 hours until my ski pack arrives (I can’t wait to see PB, these last two weeks were toughies)!!! By this time tomorrow we will be ready to hit the slopes!!!!!!!!
Question of the Day: What dish/item are you too scared to try making? If you have overcome your fear and tried to make it, did it come out good?
I am sooo scared to try baking bread! I am a terrible baker as I like to add a little of this and a little of that, so I leave the baking to PB! And, I used to be scared of making risotto, until I helped my mom one Christmas, and now I lovvvveee making it!
P.S. Check out FoodsThatFit’s Blogger Cookbook plans!!!