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What you’ll need:

5-¾ cups canned low-sodium chicken broth

½ oz. dried porcini mushrooms

¼ cup (1/2 stick) unsalted butter

2 cups onion, finely chopped

10 ounces mushrooms, finely chopped

2 garlic cloves minced

1-½ cups arborio rice

2/3 cup dry white wine

½ cup frozen peas, thawed

2/3 cup grated Parmesan cheese

Salt and pepper to taste

Pair with: A chilled glass of your favorite Pinot Grigio, suggests Roberto.

Wine Director John Peters says: “If I am going to be standing at the stove for a half an hour stirring the rissoto, I would reward myself with a white wine from Galicia. I might grab a bottle of the 2009 Vina Godeval Blanco, which is made from 100% Godello — an indigenous grape that was brought back from near extinction, and thrives in some of the most popular regions in Spain: Riebero and Valdeorras. With its crisp, lively fruit and minerality, it would be a perfect match.”

Another idea: This dish would also pair perfectly with an equally crisp, vibrant wine made from the Verdejo grape in Rueda, Spain — such as 2009 Martinsancho Verdejo Superior.

Chef Roberto's Mushroom Risotto With Peas

Here’s how:

1. Bring chicken broth to a simmer in a heavy, medium-size saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes.

2. Using a slotted spoon, remove the mushrooms and finely chop. Cover the broth and keep warm over low heat.

3. Melt the butter in a large, heavy saucepan over medium heat. Add the onions and sauté until tender, about 8 minutes.

4. Add the white mushrooms, porcini mushrooms, and garlic; sauté until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice.

5. Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes.

6. Add 1 cup of hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes.

7. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.

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