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June 8, 2021
Wild Mushroom and Pea Risotto
Prep Time: 15 – 25 minutes
Cook Time: 30 – 45 minutes
1 oz Dried Mushroom Variety – Dried Wild Mushroom Mix
1 oz Fresh Mushroom – Fresh Morel Mushroom
5 Cups of Stock – Chicken Bone Broth
2/3 Cup White Wine – Wine Package 2
2 cups Arborio Rice
1 Medium Sweet Onion
2 Garlic Cloves
1 Spring Garlic Bulb – Spring Garlic Bulb
1 Cup Dried Peas – Organic Split Peas
2 Tbsp Olive Oil – Single Varietal Olive Oil
½ Tsp Salt – Black Truffle Sea Salt
½ Black Pepper – Organic Peppercorns
4 Tbsp Unsalted Butter
½ Cup Goat Chevre – Plain Goat Chevre
½ Cup Goat Parmesan Cheese – Grananana Cheese
½ Cup Parsley
In a large pot on medium-high heat, add chicken stock, rehydrated peas and dried wild mushroom and bring to a boil. Reduce to low heat and simmer for approx. 15 minutes to rehydrate the wild mushrooms. Set aside.
In a large skillet on medium heat, add olive oil, chopped onions, minced spring garlic and sauté until slightly translucent approx. 2-3 minutes.
Add fresh morel mushroom and minced garlic cloves. Sauté for approx. 2 – 3 minutes until mushrooms have been browned evenly.
Gently pour in the dry arborio rice, add salt and pepper to the rice mixture and stir until the rice is slightly toasted. This part is crucial as it releases the nutty aroma of the rice and mushroom.
Add in the wine and stir to combine well and let cook until it's fully absorbed.
Carefully add in 1 cup of the chicken / wild mushroom stock in the previous pot and stir to combine well. Once the rice has absorbed the liquid add another cup of stock. Repeat until the stock mixture is incorporated with the rice.
If you require more liquid, add more chicken stock or hot water.
Stir in butter and goat chevre to add creaminess to the dish. Rice should be al dente, adjust liquid and cooking time if you want your rice to be more cooked / softer.
Taste and re-season with salt and pepper if necessary. Serve warm in a bowl, top with parsley and grated parmesan cheese and a glass of full-bodied, earthy red wine such as a Pinot Noir or a lightly golden Chardonnay.
For best results, soak the dried peas overnight in cold water for a soft texture without getting mushy. As an alternative, frozen or can peas may be used as a substitution. Mushroom risotto pairs well with a deep, earthy red wine such as Pinot Noir or a lightly oaked white Chardonnay. To complete this dish as a main course, add different variations of mushrooms, microgreens, shaved truffles for that rich intensive flavour. The choice is absolutely yours!
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