Imagine a creamy, luxurious Italian dish that combines the earthy richness of shiitake mushrooms with the sweet, vibrant burst of garden peas - all wrapped in perfectly cooked Arborio rice. This Shiitake and Sweet Pea Risotto isn't just a meal; it's a culinary experience that will transport your taste buds to the rolling hills of Italy with every single bite. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup shitake mushrooms, sliced
- 1 cup sweet peas
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: Arborio rice, vegetable broth, shiitake mushrooms, sweet peas, onion, garlic, white wine, Parmesan cheese, olive oil, salt, and pepper.
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process, as adding cold broth will slow down the cooking of the risotto.
- In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the sliced shiitake mushrooms and cook for about 5-7 minutes, or until they are softened and have released their moisture.
- Add the Arborio rice to the skillet, stirring well to coat the grains with the oil and toasting them lightly for about 2 minutes.
- Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.
- Once the wine is absorbed, begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle of broth. This process should take about 18-20 minutes.
- When the rice is creamy and al dente, stir in the sweet peas and cook for an additional 3-5 minutes until the peas are heated through.
- Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Adjust the creaminess by adding a bit more broth if desired.
- Let the risotto sit for a couple of minutes before serving. This allows the flavors to meld together.
- Serve the risotto warm, garnished with additional Parmesan cheese and freshly cracked black pepper if desired.
Tips
- Choose the Right Rice: Always use Arborio rice for authentic risotto texture. Its high starch content is key to achieving that signature creamy consistency.
- Warm Your Broth: Keep your vegetable broth at a gentle simmer. Adding cold liquid will dramatically slow down the cooking process and affect the rice's texture.
- Patience is Key: Risotto requires constant stirring and gradual liquid addition. This isn't a dish to rush - embrace the meditative cooking process.
- Stir Frequently: Continuous stirring helps release the rice's starches, creating that signature creamy texture without adding extra cream.
- Al Dente is Perfect: The rice should have a slight bite in the center. Overcooking will turn your risotto mushy.
- Rest Before Serving: Let the risotto sit for 2-3 minutes after cooking. This allows the flavors to meld and the texture to become perfectly creamy.Pro Chef Secret: If your risotto becomes too thick, don't panic! Simply stir in a little extra warm broth to restore its luxurious, flowing consistency.
Nutrition Facts
Calories: 244kcal
Carbohydrates: 23g
Protein: 9g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 10mg
