Comforting risotto gets a spring lift with bright green peas, specialty mushrooms and fresh sprouts. A drizzle of truffle oil elevates it to "special occasion" status.
In a medium saucepan, bring the broth to a simmer.
In a broad, heavy bottomed pot, place half of the butter and half of the oil over medium heat. Add the onions and cook until soft.
Add the rice. Increase the heat and sauté for about 2 minutes, stirring until the grains are coated.
Reduce the heat and add the wine. Cooking, stiring, until the wine has been absorbed.
Add a ladle of the hot broth, continuing to stire. When it is aborbed into the rice add another ladle of the hot broth, continuing to stir. Repeat
In a skillet heat the remaining olive oil and butter. Sauté the mushrooms until tender and light golden. Set aside.
About 15 minutes into the cooking time, test the rice. It should still be quite firm to the bite and the mixture very creamy. Add mushrooms to the risotto.
Add remaining broth as necessary. Add the peas.
When the rice is cooked (but still has a slight firmness), stir in the truffle oil and the grated cheese. Season with freshly cracked pepper.
Serve immediately.
If Using Porcini Mushrooms
If you are going to use porcini mushrooms, soak 1 small package of the mushrooms in 1 cup (250ml) of hot water for 20-30 minutes. Remove mushrooms from liquid, squeezing out as much liquid as possible Add the liquid to the stock.
Tips for Successful Risotto
Use imported Italian Arborio or Carnaroli rice.
Be sure the broth is hot (cold liquid will bring down the temperature).
Always add hot broth a ladleful at a time and make sure that the liquid is fully absorbed before the next ladleful is added.
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Ingredients
Directions
In a medium saucepan, bring the broth to a simmer.
In a broad, heavy bottomed pot, place half of the butter and half of the oil over medium heat. Add the onions and cook until soft.
Add the rice. Increase the heat and sauté for about 2 minutes, stirring until the grains are coated.
Reduce the heat and add the wine. Cooking, stiring, until the wine has been absorbed.
Add a ladle of the hot broth, continuing to stire. When it is aborbed into the rice add another ladle of the hot broth, continuing to stir. Repeat
In a skillet heat the remaining olive oil and butter. Sauté the mushrooms until tender and light golden. Set aside.
About 15 minutes into the cooking time, test the rice. It should still be quite firm to the bite and the mixture very creamy. Add mushrooms to the risotto.
Add remaining broth as necessary. Add the peas.
When the rice is cooked (but still has a slight firmness), stir in the truffle oil and the grated cheese. Season with freshly cracked pepper.
Serve immediately.
If Using Porcini Mushrooms
If you are going to use porcini mushrooms, soak 1 small package of the mushrooms in 1 cup (250ml) of hot water for 20-30 minutes. Remove mushrooms from liquid, squeezing out as much liquid as possible Add the liquid to the stock.
Tips for Successful Risotto
Use imported Italian Arborio or Carnaroli rice.
Be sure the broth is hot (cold liquid will bring down the temperature).
Always add hot broth a ladleful at a time and make sure that the liquid is fully absorbed before the next ladleful is added.
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