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 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.–Giada De Laurentiis
Wild Mushroom Risotto with Peas Recipe
- Quick Glance
- 1 H, 15 M
- 1 H, 15 M
- Makes 6 side-dish servings
- 5 3/4 cups homemade chicken stock or low-sodium canned chicken broth
- 1/2 ounce dried porcini mushrooms
- 1/4 cup unsalted butter
- 2 cups finely chopped onions
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice or medium-grain white rice
- 2/3 cup dry white wine
- 1/2 cup frozen peas, thawed
- 2/3 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper
- 1. 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 5 minutes. Using a slotted spoon, remove the mushrooms and finely chop. Cover the broth and keep warm over very low heat.
- 2. Melt the butter in a large, heavy saucepan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms, porcini mushrooms, and garlic; saute until the mushrooms are tender and the juices evaporate, about 10 minutes.
- 3. 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.
- 4. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.
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Testers ChoiceTesters Choice
Jan 14, 2010
The techniques for making this risotto are no different than most other risottos. As usual, it just takes some patience to add and stir the broth in several additions, but it is so worth it! One thing that makes this risotto so tasty and special is that the mushrooms are rehydrated in the broth so that the broth is infused with earthy mushroom flavor. In other mushroom risotto recipes, you would usually use fresh mushrooms and/or dried mushrooms rehydrated in wam water. Giada’s technique definitely incorporates much more flavor. Also, there’s fairly high ratio of mushrooms to rice, which also sets it apart from other mushroom risotto recipes. It was an excellent dish that can be served as a side dish, a main course, or an appetizer.
Jan 14, 2010
This is a classic risotto with a rich taste from dried and fresh mushrooms. Soaking the mushrooms only takes a few minutes but adds greatly to the flavor. It may need slightly (1/2 to 1 cup) more stock than called for, and this may take a few minutes longer to absorb. Dry vermouth works well for the wine. The peas provide a cool visual note, but don’t greatly contribute to the flavor. Use plenty of Parmesan.
Wild Mushroom Risotto with Peas Recipe © 2005 Giada De Laurentiis. Photo © 2005 Victoria Pearson. All rights reserved.