Shiitake and Pea Risotto

I can't tell you how thrilled I was when out of the blue a couple of months ago Matt announced he liked mushrooms & wanted to try more dishes with different mushrooms in them. He would eat mushrooms in the past, if I put them in a dish, but he wasn't asking for them & we certainly weren't making anything like grilled portabella burgers. I don't what caused the turn around but I'm so glad to be able to make more dishes like this. Now if I could only get him to change his mind about eggplant....

I've always like mushrooms in risotto so when I saw this recipe in the new Cooking Light I marked it to make right away. It's such a great combination, the creamy risotto, the earthy mushrooms & the sweet peas. I think we'll make this again but won't bother my the more expensive shittake mushrooms & opt for some criminis instead. Matt also thinks a little prosciutto cooked with the mushrooms would be great.

By the way the March issue of Cooking Light has so many great sounding recipes in it. I can't believe how many I've marked to cook so I recommend picking it up.

Shiitake & Pea Risotto
(adapted from Cooking Light March '10)

2 1/2 c chicken or vegetable stock
1/2 T olive oil
5 oz mushroom caps, sliced (the recipe calls for shittake but go ahead & substitute crimini if you wish)
2 cloves garlic, minced
1 1/2 t fresh thyme, chopped
1/2 c frozen peas
1/2 T unsalted butter
1/2 c onion, chopped
2/3 c Arborio rice
1/2 c white wine (substitute more stock if you wish)
2 heaping T grated Parmesan, plus more for serving
salt & pepper

Bring the chicken stock to a simmer & keep simmering during cooking.

Heat the olive oil in skillet over medium-high heat. Add the mushrooms & cook until soft, 4 - 5 minutes. Add half of the minced garlic & 1/2 teaspoon on the thyme & sauté for a minute more. Turn off the heat & stir in the peas. Set aside.

Meanwhile, in a large skillet melt the butter over medium heat. Add the onion & cook until translucent. Stir in the garlic & cook for 20 more seconds. Add the rice & cook while stirring for a minute. Add the wine to the pot & cook until completely absorbed, stirring from time to time. Then add the stock about 1/3 cup at a time. Do not add the next addition until the previous has been absorbed. Make sure to stir often. When you have about one addition of the stock left to add the rice should be creamy but still have a little bite to it. Add that final amount of stock, the mushroom & peas, the remaining thyme, the Parmesan & a few grinds of fresh pepper. Cook until the cheese is melted & everything is heated through, just a minute or so. Taste for seasoning & add salt as needed.

Serve with more grated Parmesan on top.

2 servings

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