Cook the Book: Risotto with Shiitake Mushrooms and Peas
Today's Cook the Book recipe is for Risotto with Shiitake Mushrooms and Peas. Before you balk at the notion of cooking a single serving of this notoriously laborious rice dish (all that stirring!), consider how relaxing it would be if you turned on some music and poured yourself a glass of wine. In addition, risotto often turns out better when it is prepared in smaller amounts. Think about dining in a fine Italian restaurant—risotto is cooked to order, plate by plate.
Serves One author Toni Lydecker believes that using the right level of heat is the most important factor in cooking risotto successfully. If the burner is too hot, the rice will cook unevenly. If it’s not hot enough, it will turn out gummy. She suggests using an even, medium setting. It should be hot enough to sauté the vegetables and cook the risotto at a brisk simmer.
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Risotto with Shiitake Mushrooms and Peas
- makes 1 serving -
Adapted from Serves One by Toni Lydecker
Ingredients
1 1/2 cups store bought or homemade chicken stock or vegetable broth
1 teaspoon extra-virgin olive oil
2 teaspoons butter, divided
1 tablespoon finely chopped shallot or onion
3/4 cup thinly sliced shiitake mushroom caps cremini, or white mushrooms, or a mixture
1/8 teaspoon dried thyme, or leaves from one sprig fresh thyme
Salt and freshly ground black pepper, to taste
1/3 cup Arborio, Carnaroli, or other medium-grain Italian rice
2 tablespoons dry white vermouth
1/4 fresh or frozen peas
1-2 tablespoons grated Parmigiano-Reggiano cheese
Procedure
1. Bring the broth to a simmer in a small saucepan over low heat.
2. Heat the olive oil and 1 teaspoon of the butter in a small sauté pan or saucepan (about 6 inches in diameter) over medium heat. Sauté the shallot until tender but not browned. Add the mushrooms and cook, stirring often, until they soften. Add the thyme and season to taste with salt and pepper.
3. Add the remaining 1 teaspoon butter and stir in the rice. Cook and stir for a minute or 2 until the grains are well coated. Add the vermouth and, when most of the liquid has evaporated, ladle in enough warm broth to barely cover the rice. Adjust the heat so the liquid simmers briskly. Once that is absorbed, replenish with the same amount of broth. Continue to stir often, adding broth as needed, until the rice is cooked but still slightly firm in the center.
4. Remove the pan from the heat and stir in the peas along with a little more broth for the risotto to "drink" while resting for about 5 minutes (don't worry if some broth is left over). Sprinkle with the Parmigiano-Reggiano cheese.
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2 Comments:
I disagree with the comment about Risotto turning out better when cooked in small amounts. Most Italian restaurants (in italy) will only cook Risotto for a minimum of two people - this is precisely because Risotto doesn't cook well in very small quantities.
joecameron at 5:32PM on 07/11/08
I disagree that risotto needs to be stirred constantly. That's actually the biggest myth about risotto. Mario Batali says that risotto only requires stirring when adding liquid. It can be left alone just fine.
Eaterino at 12:59AM on 08/20/08