In the meantime, here's a take on mushroom risotto Matt came up with. Usually, I slice the mushrooms for risotto, but he wanted to finely chop them to infuse the flavor throughout. It makes for a dish that is full of umami. The peas add the perfect contrast of sweetness.
Mushroom, Pea and Leek Risotto
6 mushrooms
1/2 T olive oil
salt and pepper
1 - 1 1/2 c frozen peas
4 c chicken or vegetable stock
1/2 T unsalted butter
1/2 T olive oil
2 leeks, white parts only sliced and cleaned
3/4 c aborio rice
1/2 c white wine
1/3 c grated parmesan
Pulse the mushrooms in a food processor until they are roughly chopped.
Heat 1/2 tablespoon of olive oil in a skillet over medium-high heat. Add the mushrooms. Season with a pinch of salt and a few grinds of pepper. Sauté until the mushrooms are tender and have released most of their liquid. Add the peas and sauté until they are warm.
Put the stock in a pot and bring to a simmer. Keep simmering throughout the cooking process.
In a large saucepan, heat the olive oil and butter over medium heat. Add the leeks and sauté until tender. Add the rice and stir for about 1 minute. Stir in the wine. Let it cook, stirring occasionally, until absorbed. If it appears to be cooking above a simmer turn the heat down. Add the stock about 1/2 cup at a time, adding each addition as the one before is absorbed. You don't need to stir constantly, but keep a good eye on it.
The rice should be tender and creamy, but with just a little bite, by the time you have one addition of the stock left. Add the final addition of stock and the mushroom and pea mixture to the rice. Heat until warmed through. Stir in the cheese. Taste and season with salt and pepper as needed.
2 hearty servings.
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