Mushroom and Pea Risotto

Instructions

1. Step 1

   Pour the vegetable stock into a medium saucepan and bring it just to a simmer over medium heat. Reduce to low heat and keep it hot.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 ml Vegetable Stock

   Cookware: medium saucepan

2. Step 2

   Heat 1 tbsp (15 ml) of the olive oil in a large saucepan over medium heat. Add the mushrooms and cook until browned and their released moisture has evaporated; transfer them to a plate.

   Timer: 7 min (fixed)

   Ingredients used: 300.0 gr Mushroom, 15.0 ml Olive Oil

   Cookware: large saucepan, wooden spoon

3. Step 3

   Add the remaining 1 tbsp (15 ml) olive oil and 1 ⅜ tbsp (20 gr) butter to the large saucepan over medium heat. Add the onion and cook until softened, then stir in the garlic.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Onion, 20.0 gr Unsalted Butter

   Cookware: large saucepan, wooden spoon

4. Step 4

   Add the Arborio rice and stir over medium heat until the grains are hot and lightly translucent around the edges.

   Timer: 2 min (fixed)

   Ingredients used: 320.0 gr Arborio Rice

   Cookware: large saucepan, wooden spoon

5. Step 5

   Pour in the wine and stir until it has almost completely evaporated.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: large saucepan, wooden spoon

6. Step 6

   Add the hot stock one ladleful at a time, stirring frequently over medium heat. Allow each addition to be mostly absorbed before adding the next, and continue until all the stock has been incorporated.

   Timer: 14 min (fixed)

   Cookware: ladle, large saucepan, medium saucepan, wooden spoon

7. Step 7

   Stir in the peas and the cooked mushrooms. Continue cooking until the peas are hot and the rice is tender with a slight bite.

   Timer: 4 min (fixed)

   Ingredients used: 150.0 gr Green Pea

   Cookware: large saucepan, wooden spoon

8. Step 8

   Remove the saucepan from the heat. Stir in the remaining butter, Parmesan, salt, and black pepper until creamy, then let the risotto rest briefly.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 50.0 gr Parmesan Cheese, 20.0 gr Unsalted Butter

   Cookware: large saucepan, wooden spoon

9. Step 9

   Fold in the parsley and serve immediately.

   Ingredients used: 10.0 gr Flat-Leaf Parsley

   Cookware: large saucepan, wooden spoon