SHIITAKE MUSHROOM RISOTTO WITH FRESH PEAS AND MINT
Categories Rice Side Low Fat Vegetarian Wheat/Gluten-Free
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Prep step: If using dehydrated mushrooms, 20 minutes before you're ready to start cooking the risotto, place the mushroom caps in five cups of water or stock and bring to a boil. Remove from the heat, cover and let steep. Take 15. Remove the rehydrated mushrooms from the liquid and let cool. Place the liquid back on low heat and keep warm. Heat a saute pan over medium high heat. Add the olive oil and saute the onion until translucent, about 5 minutes. Stir in the rice, coating the grains with the oil and cook until the rice turns opaque, about 3 minutes. Stir in the minced garlic and saute until fragrant, about 30 seconds. Add about a cup and a half of the heated liquid to the rice, stirring to de-glaze the pan. Add in a half teaspoon of salt and a few grinds of fresh cracked peppers. Reduce the heat to medium low as the risotto should cook at a low boil until the liquid has evaporated down to the level of the top of the rice. Meanwhile, slice the mushroom caps into thin slices. Add the liquid one cup at a time, allowing the liquid to evaporate/absorb between additions. With the third addition, add the peas and sliced mushrooms. After the liquid has evaporated, taste the risotto to see that it is al dente and if necessary, add additional liquid. After the liquid has evaporated, remove from the heat and stir in 1/4 cup of the grated parmesan and 1/2 of the sliced mint. Serve immediately in a shallow dish, garnish with reserved mint and extra grated parmesan. Voila!
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Yasir Baba
[email protected]I made this risotto for my wife's birthday dinner, and she loved it! She said it was the best risotto she had ever had. The flavors were perfect, and the texture was creamy and delicious. I will definitely be making this risotto again.
Arham Tiger
[email protected]This risotto is a great way to impress your guests. It's elegant and sophisticated, but it's also easy to make. I love the combination of shiitake mushrooms, peas, and mint. It's a unique and flavorful dish that is sure to please everyone.
lamsat saham
[email protected]I'm not a vegetarian, but I really enjoyed this vegetarian risotto. The flavors were rich and satisfying, and the texture was perfect. I would definitely recommend this recipe to anyone, vegetarian or not.
Njoku Emmanuel
[email protected]This risotto is a great way to use up leftover shiitake mushrooms. I had some leftover from a stir-fry, and they were perfect in this dish. The risotto was creamy and flavorful, and the peas and mint added a nice touch of freshness.
Gael Lino
[email protected]I was a bit skeptical about the combination of shiitake mushrooms, peas, and mint, but I was pleasantly surprised by how well they worked together. The flavors were well-balanced and the texture was perfect. I'll definitely be making this risotto aga
Barrack
[email protected]This shiitake mushroom risotto is now my go-to recipe for a quick and easy weeknight meal. It's packed with flavor and nutrients, and it's always a hit with my family. I love that I can use frozen peas and shiitake mushrooms, which makes it even more
Lela Naz
[email protected]I love how easy this recipe was to follow. Even as a beginner cook, I was able to make this risotto without any problems. The end result was a creamy, flavorful dish that was perfect for a special occasion.
Cassandra Scott
[email protected]5 stars! This risotto was a hit at my dinner party. Everyone raved about the creamy texture and the delicious flavors. The shiitake mushrooms were a nice touch, and the peas and mint added a pop of color and freshness. I will definitely be making thi
Nirob Proo
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The shiitake mushrooms added a rich umami flavor, while the peas and mint provided a nice contrast. The instructions were easy to follow, and I was able to make this dish without any
Mityana Gangster
[email protected]This shiitake mushroom risotto was an absolute delight! The combination of earthy mushrooms, sweet peas, and refreshing mint created a symphony of flavors in my mouth. The arborio rice was cooked to perfection, achieving that perfect al dente texture