mushroom risotto
Ingredients:
2 pints mushrooms, sliced (I used a mix of baby Bella, shiitake & oyster)
1/2 cup fresh peas (if you can’t find fresh, frozen works too!)
1 shallot, small dice
3 cloves garlic, minced
1 cup Arborio rice
1/2 cup dry white wine
4 cups chicken or vegetable stock
3 Tablespoons salted butter
2 Tablespoons olive oil
1 teaspoon garlic powder
A few sprigs of fresh thyme
Salt & pepper, tt
Handful of minced fresh parsley, optional
To make:
To a small pot on low heat, add the chicken stock & allow to warm.
To a separate, larger pan on medium heat, add 2 Tablespoons of the butter & the olive oil. Once the butter is melted, add the mushrooms. Season with salt & pepper. Cook for about 5 minutes or so or until the mushrooms have softened & shrunk a bit in size.
Add the shallots & garlic to the pan & cook for about 2 minutes or until the shallots become translucent. Season again with salt, pepper & the garlic powder.
Add the rice, fresh peas (if using frozen peas, add towards the end of cooking) & thyme leaves. Stir & allow to cook for about 1 minute.
Deglaze the pan with the wine, scraping any bits from the bottom of the pan. Once the wine has reduced to about half, add 1 ladle of the warm chicken stock. Stir constantly until most of the stock has reduced.
Continue this process of adding 1 ladle of stock & constantly stirring the risotto for about 25 minutes or until the risotto has thickened to a creamy consistency & the rice has softened.
Turn off the heat & add the remaining butter. (If using frozen peas, add them at this point!) Taste & adjust seasoning if necessary.
To serve, garnish with some fresh parsley if desired. Enjoy!