Recipe Index

Ingredients

• 6 to 7 cups chicken, vegetable or garlic broth or stock, as needed
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• ½ cup finely chopped onion, or 2 shallots, minced
• ¾ to 1 pound wild mushrooms, cleaned if necessary and torn or sliced into smaller pieces if thick (small wild mushrooms should be left whole, mushrooms like maitake can just be separated into small pieces)
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme leaves or chopped sage
• 1½ cups arborio or carnaroli rice
• ½ cup dry white wine, such as pinot grigio or sauvignon blanc
• 1 cup frozen peas, thawed (optional)
• 2 tablespoons chopped fresh parsley
• ½ cup grated Parmesan cheese, or a mixture of Parmesan and Pecorino Romano

Method

1. Keep broth warm in a saucepan over low heat.
2. Cook mushrooms in a large pan until browned; set aside.
3. Cook onion in oil or butter until softened; add rice; stir 1 to 2 minutes, until the grains are coated and translucent at the edges.
4. Add wine if listed; stir until absorbed.
5. Add warm broth a ladle at a time, stirring often and letting each addition absorb before adding more, until the rice is tender and creamy, about 18 to 20 minutes.
6. Stir in mushrooms and peas; cook until the peas are tender.
7. Remove from heat; stir in Parmesan and butter as listed; rest 2 minutes; serve at once.

Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data