Mushroom Pea Risotto

One thing that annoys me is going to a restaurant, enjoying a delicious meal, and feeling like I can’t recreate it at home. I hate accepting that a restaurant can prepare something better than I can. Back in May, Carmen organized my bachelorette weekend in New York City. The weekend started with a food tour of Greenwich Village, where we sampled delicious food from well-known New York City restaurants. The Mushroom Pea Risotto at Centro Vinoteca was memorable, and this past weekend I was determined to recreate the dish at home. Although I could not compete with Centro Vinoteca’s truffle butter, my risotto was smooth, creamy and comforting. Yes, I spent a good 30-40 minutes stirring on the stove, but it was well worth the wait.

centro vinoteca's risotto

my risotto

Ingredients 

6-8 cups low sodium chicken broth 

1/2-ounce dried porcini mushrooms 

1/4 cup unsalted butter 

2 tablespoons olive oil 

2 cups finely chopped onions 

10 ounces white mushrooms, chopped 

2 garlic cloves, minced 

1 1/2 cups Arborio rice

2/3 cup dry white wine 

3/4 cup frozen peas, thawed

2/3 cup grated Parmigiano-Reggiano

Salt and freshly ground black pepper

Directions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over low heat. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Move the porcini mushrooms to a cutting board. Chop the mushrooms and add to the saucepan. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3-5 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmigiano-Reggiano. Season with salt and pepper, to taste.

Adapted from Giada De Laurentiis.