PEA & MUSHROOM RISOTTO
Super simple yet delicious Pea & Mushroom Risotto
for 4 servings
1.6 litres chicken stock
3 tbsp olive oil
800g mushrooms of your choice (buttons, swiss browns, shiitakes), sliced
2 tbsp brandy
2 tbsp thyme leaves
1 medium brown onion, finely diced
½ cup dry white wine
2½ cups carnaroli rice
150g small peas
Bring the stock to a boil in a saucepan, then reduce the heat to a simmer.
Place a pot over medium heat and add 1 tbsp of butter and 1 tbsp of olive oil. Add the mushrooms and cook until the liquid has reduced to about 1 tbsp, for around 10 minutes. Add the brandy and cook for a further 1-2 minutes. Add half the thyme and cook for another minute. Remove mushrooms and set aside.
Place the pot back on the heat. Add 1 tbsp of butter and remaining olive oil. Add the onion and cook until soft for about 5 minutes. Add rice and stir until the grains start to turn opaque. Add the wine and stir until it evaporates completely for around 2 minutes.
Add 1 cup of stock and cook until it has all been absorbed by the rice. Whilst stirring, keep adding stock, half a cup at a time and allowing it to be absorbed before adding more. If the rice begins to stick to the pot, lower the heat.
After 15 minutes, when there is only about a quarter of the stock remaining, stir the peas into the risotto. Continue to cook until the rice is still firm to the bite.
Add mushrooms, remaining butter and parmesan into the rice. You may need to add more stock to adjust the texture of the risotto just before you serve – it should be wet and soft enough to just hold its shape. Garnish with remaining thyme and serve