RECIPE / GENERAL

Italian Risotto with Porcini and Sugar Snap Peas

Name: Italian Risotto with Porcini and Sugar Snap Peas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 pc shallots, chopped; 3 tbsp butter; 6 dl Arborio rice; 1.2 liter veal broth, warm; 200 g porcini mushrooms, cleaned and cut; 50 g Parmesan cheese, coarsely grated; 250 g sugar snap peas, sliced; 2 pc tomatoes, diced; null to taste salt; null to taste white pepper

A comforting and elegant Italian risotto, featuring creamy Arborio rice, earthy porcini mushrooms, vibrant sugar snap peas, and fresh tomatoes, all finished with rich Parmesan cheese.

PREP

15 min

COOK

25 min

SERVES

PAIRING

Dry White

INGREDIENTS

Units

4 serv

shallots, chopped2 st
butter3 msk
Arborio rice6 dl
veal broth, warm1.2 l
porcini mushrooms, cleaned and cut200 g
Parmesan cheese, coarsely grated50 g
sugar snap peas, sliced250 g
tomatoes, diced2 st
salt0 to taste
white pepper0 to taste

METHOD

01Melt 1 tbsp butter in a saucepan.
02Sauté shallots until softened, then add Arborio rice and sauté for another minute until translucent.
03Begin adding the warm veal broth, a ladleful at a time, allowing each addition to be absorbed before adding more. Stir the rice regularly.
04Continue to simmer and stir until the risotto achieves a creamy consistency and the rice is al dente, typically about 18-20 minutes.
05While the risotto is cooking, fry the porcini mushrooms in a separate pan with a knob of butter until golden and tender. Once the risotto is ready, stir in the fried mushrooms, grated Parmesan, sliced sugar snap peas, and diced tomatoes.
06Season generously with salt and white pepper to taste. Serve immediately.