Wild Mushroom Risotto with Green Peas

Makes 4 servings.

Ingredients:

1 cup Arborio or Carnaroli rice
4 cups chicken stock
1 cup warm water
1/2 lb fresh assorted wild mushrooms, such as crimini, porcini, or chanterelle, wiped clean, sliced, stems reserved
1 oz dried assorted wild mushrooms
3 shallots, diced
1/2 teapsoon fresh thyme, chopped
1 clove garlic, smashed and minced
1 teaspoon red pepper flakes, plus more to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
1/2 cup cognac (see cooking with alcohol)
1 cup frozen green peas, thawed and drained
1/2 cup freshly-grated Parmigiano-Reggiano, preferably Stravecchio or Riserva
1 teaspoon fresh Italian parsley, chopped
1-2 teaspoons white truffle oil
freshly-ground black pepper, to taste
gray salt, to taste

Inspect the dry mushrooms, removing any grit. Place the dried mushrooms and warm water in a bowl. Let soak for at least 30 minutes. Remove the mushrooms, squeezing out as much excess water as possible. Strain the soaking water through a coffee strainer or cheesecloth and into a pot. Add the chicken stock and reserved mushroom stems. Bring to a boil and let cook for 2 minutes. Lower heat to low, just enough to keep warm.

Simmering stock

Heat olive oil and butter in a saute pan over medium heat. Add the shallots and cook until soft, about 3-4 minutes.

Add the garlic, red pepper flakes, fresh mushrooms, and reconstituted mushrooms. Be careful of splatter if the reconstituted mushrooms are damp. Raise the heat to medium-high. Add black pepper and gray salt to taste. Cook, stirring, for about 6 minutes. The mushrooms should sweat most of their liquid, which will then evaporate, and deflate.

Toasting the risotto

Add the rice and cook, stirring, until the grains are translucent and toasted, about 1 minute. Add the fresh thyme. Add the cognac and deglaze, scrapping the bottom of the pan and stirring until nearly evaporated.

Add the stock to the risotto, a ladle at a time

Cook until the stock is reduced down and then add another ladle

Decrease heat to medium-low. Add a ladle of the chicken-cum-mushroom stock to the pan, just enough to cover the rice. Stir frequently, until the stock is all but completely gone. Continue, a ladle at a time, until the risotto is cooked, slightly al dente, and creamy. This should take about 30 minutes and use approximately all of the stock.

Once done, add the green peas. Stir. Remove from heat.

Green peas added and Parmigiano-Reggiano folded in

Fold in the Parmigiano-Reggiano. Taste and adjust salt.

The plated result

Plate. Garnish with white truffle oil and parsley. Serve immediately. Pairs well with a red Southern Rhône.