Spring Risotto with Peas and Mushrooms

This recipe can be modified to fit just about any ingredient; pick what’s at the height of seasonal flavor. As long as you precook the ingredients that are added at the end of the process – chicken, carrots, etc. – you can use your imagination. Look at risotto as a blank canvas, like pasta, and have fun.

Recipe by Catherine Neville (originally developed for Feast TV)

Serves 8 to 10 

  • 2 boxes chicken or vegetable stock, divided

  • bottle dry white wine (we recommend Chardonel, Vignoles or sparkling wine), divided

  • olive oil

  • 4 cloves garlic, chopped

  • 1 to 2 cups chopped wild mushrooms

  • 3 carrots, diced

  • sea salt and freshly ground black pepper, to taste

  • 1 large yellow onion, diced

  • 2 cups Arborio rice

  • ¾ cup frozen peas, thawed

  • ¼ cup chiffonaded fresh basil

  • 1 cup fresh arugula or watercress

  • ¾ cup grated Parmigiano-Reggiano, plus more for garnish

| Preparation | In a small saucepan, bring 1 box stock, along with about ½ bottle of wine, to a gentle simmer.

While wine and broth are still simmering, in a large skillet, heat olive oil and sauté garlic until fragrant, not browned. Add mushrooms and sauté until slightly caramelized. Add carrots and sauté. Season with salt and pepper. Deglaze pan with a bit of water to ensure the mushrooms and carrots are cooked through, cooking until the water evaporates. Set aside.

In another large skillet with high sides (or a Dutch oven), heat a good amount of olive oil and sauté onion until translucent. Add rice and stir to coat rice with oil. Add rest of wine and simmer, stirring until liquid has evaporated. Then, ½ cup by ½ cup, ladle simmering broth-wine mixture into rice, stirring until broth is absorbed and has evaporated. When rice is still toothsome and won’t absorb much more liquid, stir in mushrooms and carrots, adding more broth to keep the texture somewhat loose, but not soupy.

Turn off heat and stir in peas, basil, arugula, and salt and pepper to taste. Add more broth if necessary and then stir in cheese.

Spoon risotto into shallow bowls and grate extra cheese on top. Pair with whatever wine you used in the recipe and enjoy.

Catherine Neville