River Valley Kitchens Mushroom & Pea Risotto

By • September 27, 2012 • 1 Comments


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Author Notes: Last weekend, a freezing morning inspired me to attempt risotto. River Valley Kitchens has a stand at my local farmer's market with an incredible selection of fresh & dry mushrooms, among others. I asked the 'risotto expert' and she recommended oyster mushrooms & dry porcinis. I got the basic gist from various recipes, then created mine to be vegetarian & mushroom focused. jump here to read the full story: feastoffashions.blogspot.comrachel waters

Serves 2 -3 generous portions

  • 1 bunch fresh oyster mushrooms (or other variety of choice), torn into sm pieces, 4 - 6 oz total
  • 1.25 tablespoons dried porcini mushrooms ground up in food processor
  • 1/2 cup thawed or fresh peas
  • 1 cup carnaroli rice (or arborio)
  • 1/4 cup shallot, diced
  • 2-3 cloves garlic, diced
  • 1/2 cup dry white wine (I used a sav blanc)
  • 3/4 cups freshly grated parmigiano-reggiano, smallest grate size, plus extra for topping
  • 4 1/2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 6 - 7 cups vegetable stock
  1. Heat skillet over med-high and add 1 1/2 tbsp butter; saute fresh mushrooms, garlic and one tsp salt until slightly browned. Set aside.
  2. Bring stock to a simmer in a large pot; while this is happening, heat separate skillet over med-high, add 2 tbsp butter, olive oil, shallots & dried mushroom powder. Saute 2 - 3 min then add rice and stir frequently, about 2 minutes to crisp rice.
  3. Add white wine and stir until evaporated, around 2 minutes. Add 1/2 cup broth time, allowing rice to absorb completely before adding next cup. Stir constantly so that rice does not burn. Continue this process, until 5 cups have been absorbed completely.
  4. Add 1/2 cup broth, mushrooms, peas, parmegiano-reggiano cheese, and final tablespoon of butter. Then add last 1/2 cup broth & season with salt & pepper to taste. You may need more or less broth at this point, depending on consistency. Risotto should be creamy & thick (all in all, this process took around 35 - 40 minutes). Serve immediately, finishing with a generous sprinkle of cheese on top.
  5. ***Risotto is time-consuming & can be tempermental...best to accept that it will probably be different each time & go with the flow (when in doubt, it's impossible to go wrong with extra cheese & butter). That's why I recommend opening that bottle of wine upon completion!

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over 1 year ago Alyce Morgan

Sounds luscious!