Risotto with Peas and Mushrooms

Serves 4

  • 4 cups chicken stock
  • 2 tablespoons McEvoy Extra Virgin Olive Oil
  • 1 medium yellow onion, finely chopped
  • 8 oz. Fresh crimini mushrooms
  • plus optional 1/4 ounce dried porcini
  • mushrooms hydrated in cold water
  • 1 1/2 cups arborio rice
  • 1/3 cup Gallo of Sonoma Chardonnay
  • 1 cup fresh or frozen green peas
  • 1/3 cup freshly grated parmesan cheese
  • salt and pepper


  1. In a medium saucepan, heat the chicken stock to a simmer and place on a back burner over the heat.
  2. Heat the olive oil in a heavy-bottomed 12-14 inch skillet.  Add the onion and sauté until translucent but not browned, about 5 minutes.
  3. Add the mushrooms and sauté until soft, about 3 minutes.  If using the optional dried porcini, remove from soaking liquid and add with the crimini, add the liquid to the hot stock.  Add the rice and stir 1 minute to coat thoroughly.  Add the wine, stirring  constantly.  Once the mixture  is hot throughout add a 4-6 oz. ladle of stock and cook, stirring, until it is absorbed  Continue adding stock a ladle at a time, waiting until the liquid is absorbed before adding more.
  4. When the rice is quite al dente (12-14 minutes) add the peas, continue to stir until the rice appears creamy and tastes tender  throughout (15-17 minutes).
  5. Stir in the cheese until well mixed and season with salt and pepper to taste.
  6. Serve immediately.

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