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Field Pea and Wild Mushroom Risotto
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 6 hours
Source: FreshDirect
| 1 oz | dried wild mushrooms, such as porcini, or a mixture of several types |
| 2 tablespoons | olive oil |
| 3 tablespoons | unsalted butter, divided |
| 1 | onion, large dice |
| 2 cups | chicken broth |
| 1 | garlic clove, crushed |
| 1 | bay leaf |
| 4 | thyme sprigs, leaves removed, plus a scattering of leaves for garnish |
| 1 cup | Arborio rice |
| 1/4 cup | white wine |
| 1 cup | fava beans, or pink-eyes, butter peas or other field peas |
| 1/2 pound | fresh mushrooms, such as cremini, button, or porcini, trimmed and sautéed in 2 teaspoons unsalted butter |
| 3 tablespoons | freshly grated Parmigiano-Reggiano, plus extra for serving |
| 1 tablespoon | dry white vermouth |
1. If using dried beans, soak on water for 4-8 hours, then simmer for about 1 hour.
2. Soak the dried mushrooms in hot water until softened, 20 to 30 minutes. Lift the mushrooms from the liquid and set aside. Strain the liquid and reserve (should be 2 cups).
3. Heat the olive oil and 1 tablespoon of the butter in a medium non-reactive saucepan (3 qt buffet casserole) over medium heat. Add the onion and sauté until softened, about 10 minutes. Meanwhile, comgine the broth and all but 1/2 cup of the mushroom liquid into a small saucepan and bring to a simmer; keep warm over very low heat.
4. Add the garlic, bay leaf, thyme, rice, and the reconstituted mushrooms to the onions and stir until the rice is coated, shiny, and almost translucent. Add the white wine and 1/2 cup of the reserved mushroom soaking liquid, stirring constantly until the liquid has evaporated. Begin adding the broth, a small ladleful at a time, adding more only after the previous addition has been incorporated. A creamy emulsion will begin to form. Be careful not to add too much liquid at a time or the rice will drown – or too little or the rice will stick. Continue to add the broth until the rice is no longer hard but is still al dente, and the risotto is creamy.
5. Season with salt and pepper. Add the peas, sautéed mushrooms, the remaining 2 tablespoons butter, and the cheese, then stir in the vermouth. Taste for seasoning and remove the bay leaf. Garnish with thyme leaves and serve with freshly grated Parmigiano.
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