My hair dresser and I were chatting one day. . . she’s a foodie and loves to cook. . and she told me she has never attempted to make risotto because she’s heard how hard to was to make. What?! If I can make risotto, then seriously, anyone can. I am so not exaggerating here.
You do have to sit with it and watch it but, dude, just pour yourself a glass of wine, turn on some music and cook. Sit with it. Stir it. Watch it. You’ll enjoy it more when you’re sitting down (or standing up when you can’t even wait for the bowl or plate to get to the table) after knowing the time you took with it. Trust me.
Don’t be afraid of Risotto. Give Risotto some love.
Risotto with Mushrooms, Peas, Parmesan & Mozzarella
- 3 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 2 large shallots, minced (about 1/2 cup)
- 1 cup Arborio rice
- 3/4 cups dry white wine
- 5 ounces frozen peas, defrosted
- 2-3 cups chopped mushrooms (any kind)
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 1/4 cups freshly grated Parmesan
- 4 ounces low-moisture shredded mozzarella
- Salt and freshly ground black pepper
In a medium saucepan, heat the chicken broth to a simmer. In a separate saucepan, melt the butter over medium-high heat. Add the shallots and mushrooms to the butter, cooking until fragrant and translucent, about 2 minutes.
Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots. Add the white wine, continuing to cook while stirring until the wine is absorbed. You should be able to run your spoon through the risotto and have the indentation stay.
Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed. Repeat this process 3 more times, adding the broth in stages while continuing to stir. Once all of the chicken broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.
Remove from the heat and stir in the parmesan, mozzarella and season with salt and pepper.