Creamy Risotto with Porcini Mushrooms and Peas for Fall

Introduction

Discover this creamy risotto with porcini mushrooms and peas, perfect for celebrating autumn. It is a comforting dish, rich in flavours, which will delight your guests during your seasonal meals.

Ingredients

• 300 g of Arborio rice
• 200 g fresh or frozen porcini mushrooms
• 100 g of peas
• 1 onion
• 2 cloves of garlic
• 1 liter of vegetable broth
• 100 ml of white wine
• 50 g grated parmesan
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté until translucent.
3. Add the chopped porcini mushrooms and cook for about 5 minutes.
4. Add the rice and cook, stirring, for about 2 minutes until slightly translucent.
5. Pour in the white wine and reduce, stirring until absorbed.
6. Add the vegetable stock, ladle by ladle, waiting until the liquid is almost completely absorbed before adding the next ladle.
7. When the rice is al dente, add the peas and parmesan.
8. Adjust the seasoning with salt and pepper.
9. Serve hot, garnished with chopped fresh parsley.

Advice

• You can replace the porcini mushrooms with other mushrooms according to your taste.
• For an even tastier risotto, add a little grated truffle.