Who doesn’t like risotto? And if you plan to pipe up and tell me that you don’t picture me putting my hands over my ears and singing “la la la la la”.
But seriously, I find risotto crazy delicious and I love all the different ways you can customize it. It actually reminds me of congee/jook only with more of a bite to the rice grains and the of course, ever-present Parmesan cheese.
Another risotto I’ve featured is my Mexican Chorizo with Summer Squash, but I wanted to keep the ingredients for this a bit simpler (although that recipe doesn’t require all the stirring so if you’re really against stirring risottos make sure to check that one out). I also wanted a “Spring” sort of dish so I threw in peas for a bright splash of green and mushrooms for their savory deliciousness.
The risotto is then seasoned with thyme and Italian seasonings and finished off with a light sprinkling of Parmesan to really emphasize the creaminess of the dish.[hr]
On a random side note – I totally believe Filipino food is underrepresented. Maybe because I’m in the Midwest but I only know of two Filipino restaurants in a 200 mile radius of where I live.
My family and I went to one of them yesterday which is a turo-turo style (sort of point/choose cafeteria style) and there was a constant stream of people coming in and out. I wonder why, when there’s so many Filipinos around where I live, there isn’t more Filipino businesses?
I mean, you see Thai, Chinese, Indian, Mexican, etc. restaurants everywhere but it’s a hunt to find a Filipino one. Anyone have any ideas why?
And for my non-Filipino readers out there – have you ever had Filipino food? How and when?
A side salad is perfect to round this meal out.
- 3 cups chicken or vegetable stock
- ½ oz dried porcini mushrooms
- 1 Tbsp unsalted butter
- 1 Tbsp extra virgin olive oil
- 1 small onion, finely diced
- 8 oz sliced baby bella mushrooms
- 4 cloves of garlic, minced
- ¾ cup short grain brown rice
- ½ cup dry white wine
- ½ cup fresh or frozen peas (thawed if frozen)
- 1/3 cup shredded Parmesan
- 2 tsp dried thyme
- 2 tsp Italian seasoning
- 1 tsp low sodium soy sauce
- ¼ tsp crushed red pepper
- Salt and Pepper, to taste
- Do not rinse rice. Bring a medium saucepan of water to a boil. Stir in rice, cover, reduce heat and simmer for 15 minutes then drain and set aside. Rice won’t be done at this point.
- Combine chicken stock and dried porcinis in a saucepan. Bring mix to a boil and simmer for 10 minutes. Remove porcinis with a slotted spoon and set aside. Keep stock warm and chop porcinis.
- In a sauté pan heat butter and olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in porcinis, mushrooms and garlic. Cook for another 5 – 20 minutes until most of the mushroom liquid has evaporated.
- Add rice, thyme and Italian seasoning to pan, stirring to coat. Add wine and cook, stirring constantly until liquid is absorbed, about 2 minutes. Add 1 tsp low sodium soy sauce and 1/2 cup mushroom stock to rice mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Stir in remaining mushroom liquid, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 30 minutes total).
- Stir in most of Parmesan (reserving a bit for garnish) and peas and cook until peas are heated through. Taste and add salt and pepper. Garnish with a remaining Parmesan.