This is a great classic dish that doesn't require much, aside from a sturdy arm to constantly stir the brewing starches. This dish can be made with the veggies you enjoy, this time I have used some seasonal mushrooms (and peas for colour)!
INGREDIENTS
2 tbsp oil, divided
1 lb mushrooms, sliced
1 shallot, minced
4 garlic, minced
2 - 3 cups Arborio rice
1 cup dry white wine, a wine you would drink
4 to 6 cups of stock, warmed on the stovetop (this is important)
1 1/2 tbsp Cole's Italian Herb Spice Blend
1 tbsp butter
1 cup parmesan cheese, grated
1/2 cup fresh peas, if frozen thaw before adding
Salt & Pepper, to taste
METHOD
- Heat a large pan, add 1/2 oil
- Once heated, add all of your mushrooms and cook until all of the liquid has evaporated (7 - 12 minutes)
- Remove mushrooms from the pan, set aside
- Return pan to heat, add remaining oil
- Add shallots, cook for 3 minutes
- Add garlic, cook for 2 minutes
- Add rice, cook 3 to 4 minutes, to lightly toast the rice
- Add white wine, stir until fully absorbed
- One ladle at a time, add the stock to the rice and stir until absorbed
- Continue this until risotto is cooked and creamy, 20 to 30 minutes
- Once rice is cooked, remove from the heat and add the butter, spices, cheese, mushrooms, and peas
- Stir to combine, salt and pepper to taste