A simple but excellent risotto. Like all risotto, it requires a special attention while cooking.
Cooking Time: 18-20 minutes
- 5 cups low sodium vegetable stock (or chicken stock)
- 2 tablespoon of unsalted butter
- 1 shallot, finely chopped
- 1 lb of button mushrooms
- 1 cup of rice special risotto (type Arborio)
- 1/4 cup dry white wine
- 1 cup of fresh peas (frozen can work as well)
1 . In a medium saucepan warm vegetable stock over low heat.
2 . In a bigger saucepan, melt 1 tablespoon of butter and cook the mushrooms cut into 1/4″ slices. When they start to brown, set aside.
3 . Add the last tablespoon of butter in the same saucepan and add the shallot. Add the rice and let it cook for 1 minute. Then, add the wine and stir until it is absorbed for about 2 minutes.
4 . Bring to a boil and reduce to medium heat. Add the mushroom and the peas. Ladle in 2 cups of warm stock and continuously stir until rice absorbs most of the liquid. Repeat until you have used all the stock. It should take 18-20 minutes for the rice to absorb all the liquid.
Pour la version française c’est par ici: Risotto aux Champignons de Paris et Petits-Pois