Shiitake Mushroom Risotto With Fresh Peas And Mint Recipes

MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, 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 (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

MUSHROOM AND PEA RISOTTO

Steps:

• Bring regular and low-sodium vegetable broth to a slow boil in a medium pot over medium heat. Reduce heat slightly and keep warm.
• Heat olive oil and 1 tablespoon butter in a 12-inch skillet over medium heat. Add onion, garlic, pepper flakes, and a pinch of salt and pepper. Cook, stirring often, for 3 to 4 minutes.
• Add cremini and shiitake mushrooms, fresh and dried thyme, and a generous pinch of salt and pepper. Cook and stir until mushrooms have released their liquid and caramelized a bit, about 5 minutes. Transfer vegetables to a plate and set aside.
• Add remaining 1 tablespoon butter to the skillet and return to the heat to melt. Add Arborio rice and stir until rice gives off a toasty smell and appears a little paler in color, about 2 minutes. Add bay leaf, pour in wine, and stir until liquid is absorbed, about 3 minutes.
• Use a ladle to scoop some hot broth into the skillet. Cook and stir until all liquid is absorbed, 2 to 3 minutes, before adding another ladle of broth. Continue this process until risotto is just about finished, about 15 minutes. With the final ladle of broth, add frozen peas and return cooked vegetables to the pan.
• Remove from the heat once the liquid is absorbed and the rice is tender, yet firm to the bite. Stir in Pecorino Romano cheese and parsley. Taste and adjust salt and pepper if needed.

SHIITAKE MUSHROOM RISOTTO WITH FRESH PEAS AND MINT

Steps:

• Prep step: If using dehydrated mushrooms, 20 minutes before you're ready to start cooking the risotto, place the mushroom caps in five cups of water or stock and bring to a boil. Remove from the heat, cover and let steep. Take 15. Remove the rehydrated mushrooms from the liquid and let cool. Place the liquid back on low heat and keep warm. Heat a saute pan over medium high heat. Add the olive oil and saute the onion until translucent, about 5 minutes. Stir in the rice, coating the grains with the oil and cook until the rice turns opaque, about 3 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Add about a cup and a half of the heated liquid to the rice, stirring to de-glaze the pan. Add in a half teaspoon of salt and a few grinds of fresh cracked peppers. Reduce the heat to medium low as the risotto should cook at a low boil until the liquid has evaporated down to the level of the top of the rice. Meanwhile, slice the mushroom caps into thin slices. Add the liquid one cup at a time, allowing the liquid to evaporate/absorb between additions. With the third addition, add the peas and sliced mushrooms. After the liquid has evaporated, taste the risotto to see that it is al dente and if necessary, add additional liquid. After the liquid has evaporated, remove from the heat and stir in 1/4 cup of the grated parmesan and 1/2 of the sliced mint. Serve immediately in a shallow dish, garnish with reserved mint and extra grated parmesan. Voila!

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
• Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
• Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
• Stir in butter, Parmesan cheese, and chopped parsley before serving.