Mel and Mal's Pea & Mushroom Risotto

Ingredients
  • 3 tbsp ml extra virgin olive oil
  • 25g butter
  • 1 small onion, finely chopped
  • 2 cloves of crushed garlic
  • 220g risotto rice
  • 175ml good quality white wine
  • 800ml chicken stock (use 2 Knorr chicken stockpots)
  • 125g field mushrooms, thinly sliced
  • 75g Porcini mushrooms, soaked in a cup of warm water for 5minutes
  • 200g fresh or frozen peas (thawed)
  • Salt and freshly milled black
  • pepper
  • 100g shaved parmesan cheese

The golden rule for making this hearty dish is to keep to the rules - it really is not as difficult as most people think!

Go step by step through this recipe and you will get lovely creamy rice with the earthiness of the mushrooms and the sweetness of the peas

Serves : 2        Prep/Cooking Time : 1hr

Tip : The key with a risotto is to add the liquid very slowly and ensure that the rice has soaked up one ladleful before you add the next, otherwise you will get a soggy plateful!

Instructions

Saute the Vegetables

In a large saucepan, heat up the oil and the butter until foaming

Reduce the heat to low to medium heat and then add the onion and the garlic and gently cook for 3 minutes or until the onion has softened, but not coloured.

Add the Rice

Add the rice and cook on a gentle heat, stirring all the time as this will coat the rice and give it a glaze. Add the wine, stir in well and continue to cook for 2 minutes

Make the Stock and add to the Dish

In the meantime place the chicken stock in a separate saucepan and bring to simmering point, turn down to lowest setting

Now add the stock to the rice in the saucepan, a ladleful at a time, making sure that the first ladleful is soaked up by the rice before adding more.
You must stand by your pan stirring the rice mixture gently. This process will take about 30 minutes to complete. The rice should still be al dente and glossy

Add the Mushrooms and Serve

In a large fry pan add the extra olive oil and on a moderate heat up the oil till hot. Add the field mushrooms and fry for 2 minutes, then add the Porcini mushrooms and fry for a further 2 minutes.

Add to the risotto with the peas and bring the rice back to the boil

Place in a rimmed bowl, topped with parmesan cheese.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES