In our house nothing says fall like soups, pumpkins, and risotto.
Risotto’s are so versatile, it’s like asking a Cajun what is gumbo. Both can contain whatever you have on hand.
Got bacon?
Add it.
Got sausage or chicken?
Use it.
Risotto’s can be tricky for the inexperienced cook. They require constant babysitting - you must ladle warm chicken stock one at a time and stir constantly.
Pretty tough to make risotto and watch your favorite Netflix show. Turn it off!
Enjoy the process and be present in the moment. It can pass you by quickly.
A little practice (and me as your guide) you can impress your family, friends, enemies or whomever with your cooking ability.
For this recipe I used the additional mushrooms I had from my visit with The Woodlands at Phillips Mushroom Farm and I paired it with roasted chicken thighs, sautéed whole carrots and a Willamette Valley Pinot Noir.
This variety is something I haven’t worked with before. These were Pioppino Mushrooms
Pioppino Mushrooms
Pioppino Mushrooms are a rustic mushroom with earthy flavors. They went perfect with the peas and of course the wine that I chose.
Enough blabbing - here’s the recipe
Ingredients
2 cups arborio rice
5 cups chicken broth, or as needed
3 TBS olive oil, divided
1 LB mushrooms roughly chopped
1 garlic clove chopped
1/2 cup dry white wine
1/3 cup freshly grated Parmesan cheese
3 tablespoons butter
1 cup frozen peas
1 medium thinly sliced red onion
1 tsp dijon mustard
1/4 tsp thyme
salt/pepper
Instructions
Heat the first saucepan on medium heat
Heat another stockpot on medium heat - for the chicken broth
**IMPORTANT to warm the broth**
When the first saucepan is warm add the olive oil and rice.
Toast the rice for 3-5 minutes
Once the rice soaks up a lot of the oil add the white wine.
Cook the alcohol out of the wine stirring constantly.
Add salt and pepper. Note - always add salt and pepper in each phase or cooking.
Once the liquid is out of the rice begin your first ladle of warm stock.
After pouring the ladle stir the rice - be sure to scrape the sides of the pan.
This is concentrated taste. Don’t waste it!
Add the onions, thyme, and garlic and stir.
Once the liquid is almost evaporated add the next ladle of stock.
Repeat these pouring and stirring rounds till about the 5th or 6th ladle of stock.
At this point you are getting close and the rice should start to soften.
Taste the risotto.
Still crunchy?
You got a ways to go. Keep repeating until the rice is…
Semi-crunchy?
Yes! We are getting close - stand there with pride knowing you’re about to cross the finish line.
You will need 2-3 more ladle rounds (add water to the chicken stock if you are getting low).
Add the peas and mushrooms (I know it’s late in the race but you don’t want mushy peas and slimy mushrooms).
Keep stirring…slower this time.
Taste the risotto.
Add salt and pepper to taste.
When the rice is nice and fluffy with a starchy finish you have arrived!
Add the butter, Dijon and parmesan.
Close the lid and take a deep breath.
BTW, notice for this recipe (unlike my other recipes) I didn’t encourage you to drink wine during the cooking process. This is a recipe that requires attention, stirring, and tasting.
I was concerned you would get distracted by drinking wine and let the rice burn (I know from experience).
After a few minutes remove the lid and stir the entire mixture until everything is blended.
Serve immediately.