Cooking On A Budget: Porcini and Pea Rissotto

Thursday, July 4, 2013

Porcini and Pea Rissotto


I wanted a side to the sirloin steak tips and had ingredients to pull together a risotto. Hence a spin off of another risotto I made a while back. The addition was a bit of beef broth and of course the porcini mushrooms. The flavor from the porcini's really gave this dish a big boost in flavor.

  • 1 tbsp. butter
  • 1tsp. olive oil
  • 4 shallots, finely chopped or 1/2 cup sweet onion chopped
  • 2/3 cup Arborio rice
  • 1/2 cup white wine
  • 20 oz. vegetable or chicken stock - kept warm (I'm using a little beef broth as well - about 1/4 cup)
  • 1/4 cup heavy cream (or half and half)
  • 2 porcini mushrooms - diced
  • 1/2 cup baby frozen peas
  • 1/4 cup Parmesan cheese - finely grated fresh, or use processed
  • salt and ground black pepper to taste.

  1. Place your stock in a sauce pot and keep warm over medium low heat.
  2. Next, heat the butter and oil in a wide skillet over medium heat and add the shallots. Soften until translucent, about five minutes.
  3. Next, add the rice. Coat well in the butter and saute for a minute. Turn up the heat, add the wine and let it bubble off until it has almost disappeared.
  4. Add the hot stock a ladle ful1 at a time, stirring constantly and waiting until each ladle has been absorbed before adding another one.
  5. When all the stock has been incorporated and the rice is cooked through, add the frozen peas and half the Parmesan and the cream.
  6. Continue to stir for a couple more minutes. Serve immediately with the rest of the Parmesan sprinkled over the top of each dish.
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