Per my last post, yoga and/or working out have not been on the radar. Crunch probably has me on their missing persons list….. ahh the days of religious spin class will surely come again soon. It’s obviously a way better idea to come home, get into some sweats and make a hearty bowl of risotto instead. My mom taught me how to make this in college and it has been a staple since – adding different proteins or veggies to mix it up. Tonight I made the classic mushroom risotto recipe and added some peas for color. Here’s my mom’s no fail recipe and some photos to get your inspired!
Mushroom Risotto with Peas
5 cups chicken or beef broth
1 or 2 bay leaves
2 handfuls of dry porcini mushrooms
1/4 cup olive oil
2 large shallots finely diced
3 cloves of garlic finely diced
1 and 1/4 cups of arborio rice
10 oz. cremini mushrooms sliced
1/2 cup dry red or white wine
salt and pepper to taste
3 Tablespoons of unsalted butter
1/3 cup grated parmesan cheese
Pour chicken or beef stock in a large pot and heat on high until boiling. Bring pot to simmer (low heat) once boiling, add bay leaves and set aside.
Soak porcini mushrooms in 1 to 1/2 cups of hot water and set aside. Let porcinis soak for roughly 20 minutes or more before removing and dicing soaked mushrooms. Strain water and add to simmering broth for extra flavor.
Warm olive oil in a large braising pan or dutch oven (or any large pot) on medium heat. Add shallots and garlic to oil and cook until soft (about 2 minutes). Add rice and cook for about one minute, stirring constantly. Add sliced cremini mushrooms and cook for five minutes, continuing to stir constantly. Add wine and stir for another one to two minutes more.
Begin adding simmering broth one half to one cup at a time, stirring constantly, until broth is mostly absorbed into the rice (about 20 minutes total). Toss in frozen peas when you have 5 minutes left of stirring with broth. Once the rice has absorbed the liquid (it should appear somewhat creamy), remove from heat, and stir in butter and parmesan. Salt and pepper to taste, and voila!
(*Note – I also added some Andouille sausage for protein)