| Level: | Easy |
| Total: | 11 min |
| Prep: | 5 min |
| Cook: | 6 min |
| Yield: | 1 serving |
Ingredients
- Olive oil flavored cooking spray
- 1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
- 1 to 2 tablespoons grated Parmesan
- 8 cups canned low-salt chicken broth
- 1/2-ounce dried porcini mushrooms
- 1/4 cup unsalted butter
- 2 tablespoons olive oil
- 2 cups finely chopped onions
- 10 ounces white mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice or short-grain white rice
- 2/3 cup dry white wine
- 3/4 cup frozen peas, thawed
- 2/3 cup grated Parmesan
- Salt and freshly ground black pepper, optional
Instructions
- Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. 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 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
Reviews
This was really yummy, thought it would be harder but it wasn’t ! My whole family loved it, made it for Easter dinner!
I usually love everything that Giada makes and was thrilled to find a way to use leftover risotto. I tried a variation of this recipe from Giada’s cookbook, EVERYDAY ITALIAN and it was awful! The recipe called for 1T. butter and 1 T olive oil in a large skillet and cook over medium-low heat. In spite of the oil and butter, the risotto was almost impossible to remove from the pan and what did come out was so greasy, I couldn’t eat it. Perhaps this approach using cooking spray in a non-stick pan will work better, but the cookbook recipe certainly didn’t.
Absolutly delicious!
This recipe is well worth the time it takes to make it.
I loved this recipe in its simplicity and highness in flavor. It takes a little while, stirring at the pot until the liquid is gone…put on a good show or some music, it’s worth it.
I had always wanted to make risotto and see what all the fuss was about. I am so glad I began with this recipe. It was easy to follow and tasted great. Even my ten year old enjoyed it.
I haven’t made THIS risotto, but I’ve been using this technique (frying patties) with LEFTOVER risotto for years. Any good risotto recipe works well but why not save time by using leftovers? After all, it does call for/require COLD risotto.
First time making it, and it was outstanding. Thanks!!!
This was extremely easy to make and “delish!” It was great to have some left over to warm up after coming home.
Excelent