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Mushrooms (Morels) and Peas Risotto by Chef Susan Holt

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Mushrooms (Morels) and Peas Risotto by Chef Susan Holt

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Ingredients

Adjust Servings:
8-10 cups homemade chicken stock vegetable stock
1/4 cup extra virgin olive oil
1/2 teaspoon fresh lemon zest
1 small yellow onion peeled and diced very fine
2 cups Arborio Rice fino or superfine
2 tablespoons unsalted butter
1/2 pound fresh morels cut in half through the stem, washed well
1 cup petit peas fresh preferred
1/2 cup finely grated Parmigiano Reggiano
Salt and freshly ground pepper
Features:
  • Vegetarian
Cuisine:
  • 35 mins
  • Serves 4
  • Medium

Ingredients

Directions

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This delicious risotto with peas and mushrooms (morels) recipe was provided by Chef Susan Colt. Susan is the co-fonder of CulinAerie, a prestigious cooking school based in Washington D.C.  Chef Rupen Rao, one of Chef’s Pencil contributors is teaching Indian cuisine cooking classes at CulinAerie.

The mushrooms chosen for this particular risotto recipe are morels, which are wild mushrooms that are not typically farmed like most grocery store mushrooms.

Morels and Peas Risotto Recipe

  • Bring stock just to a boil and reduce to low heat.
  • Add salt to taste so that the stock is well-seasoned.
  • Combine olive oil, lemon zest and onion in a large heavy-bottomed saucepan or Dutch oven.
  • Sauté onion over medium heat until translucent, stirring frequently, about 3-4 minutes.
  • Add rice and stir to coat. Ladle in about a third of the hot stock.
  • Continuously stir the rice with a wooden spoon until the liquid has almost been absorbed; mixture should be at a simmer but not a boil.
  • Add another third of hot stock and continue stirring until it has been absorbed.
  • Each addition of stock should cover the rice by about half an inch. While the rice is in the last stage of cooking, heat a small pan over medium heat.
  • Add butter and morels and sauté until just tender, 2-3 minutes.
  • Season with salt and pepper to taste and reserve.
  • Add the final addition of stock.
  • When the rice is almost cooked, add the peas, cook for one more minute and remove from the heat and add the cheese and morels.

Susan Holt

CulinAerie co-founder Susan Holt received a BA in English literature magna cum laude from The University of Tennessee in 1984, where she was a John C. Hodges scholar. She received an MA in English literature from Georgetown University. She graduated with honors from L’Academie de Cuisine’s two-year Culinary Career Training Program in 1989 and worked in various Washington, D.C. restaurants for six years, notably Georgetown’s famous 1789, at which she held the position of executive sous-chef for two years. She also worked at The Dining Room at the Ritz-Carlton for two-star Michelin chef Gerard Pangaud, as well as authoring a newsletter, Tastes and Flavors, for his eponymous restaurant.

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