Mushroom Risotto With Peas

READY IN: 1hr 10mins
Recipe by Manami

We made this with all white mushrooms instead of what the recipe called for. I've posted it the way Giada D meant it to be. I can only say how good it was the way it was made here.

Top Review by SlowFoodie

An earthy sophisticated risotto. I varied the ingredients slightly, and it was fantastic. I used vegetable stock, because I don't care for chicken, instead of the dried porcini, I found a dried Wild Mushroom Medley at Trader Joe's, and I also used crimini instead of the white mushrooms. Very easy to make - this is in Giada's "Everyday" cookbook, but it certainly doesn't taste "everyday". As with any risotto, add the liquid a cup or so at a time. I found I only needed about 6 cups of the stock, but I did cover the pan for part of the simmer time. Whatever you do, don't omit the peas, even if you don't care for them, they add a necessary texture. The layers of flavor in this dish unfold with lovely complexity. This would be over-the-moon if you just happen to have a pinch of truffle salt - wow!

Ingredients Nutrition


  1. Bring the broth to a simmer in a heavy saucepan and add the porcini mushrooms.
  2. Set aside until the mushrooms are tender, about 5 minutes.
  3. Keep broth warm over very low heat.
  4. In a heavy large saucepan over medium heat, melt butter and add olive oil.
  5. Add the onions and saute until tender, about 8 minutes.
  6. Add the white mushrooms and garlic.
  7. Using a slotted spoon, transfer the porcini mushrooms to a cutting board, chop finely and add to the saucepan.
  8. Saute until the mushrooms are tender and the juices evaporaate, about 5 minutes.
  9. Stir in the rice and let it toast for a few minutes.
  10. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes.
  11. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
  12. 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(the rice will absorb 6-8 cups of broth).
  13. Stir in the peas.
  14. Mix in the Parmesan cheese.
  15. Season with salt and pepper to taste.

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