Risotto with Mushrooms and Peas

A special occasion-worthy dish

This Risotto with Mushrooms and Peas balances rich and creamy Arborio rice with a full pound of perfectly browned, umami-rich cremini mushrooms and a verdant bite of sweetness from petit peas. A swirl of cream, a generous measure of parmesan, and rich browned shallots complete this special occasion-worthy dish.

What kind of rice do you use to make risotto?

Risotto is often made from Arborio rice, an Italian short-grain rice named for its namesake town in the Piedmont region. Though much of the Arborio rice you'll find is imported, there are several areas of the US that grow it now too, making it easily accessible stateside. Arborio has a high starch content and when cooked, offers a firm, chewy, and creamy texture that is perfect for making risotto.

For this Risotto with Mushrooms and Peas recipe, Arborio rice is my most often used choice. However, if you are interested in a seriously bougie pot of risotto you can also track down Carnaroli rice, a medium-grained Italian rice that boasts an even higher starch content than Arborio and is more resistant to overcooking, or Vialone Nano, another medium-grained Italian rice that is highly absorbent, lending a silky smooth texture to risotto. If you're interested in using these alternate Italian rice varieties, I've had good luck finding them at my local specialty market or you can easily find them online.

If you are unable to source Arborio (or it's bougier counterparts), the best option is Japanese short-grain rice, or "sushi rice," which offers a high starch content and firm texture. If using sushi rice, keep a close eye on it as it is more prone to overcooking than Arborio rice.

What kind of mushrooms should I use for risotto?

I prefer to use cremini mushrooms (also referred to as baby bella, baby portobello, or common brown) for this risotto recipe. With a lovely firm flesh and dark brown color, they are essentially a younger, smaller version of the portobello mushroom, but much easier to source in the average grocery store. You may also come across common white button mushrooms, which also belong to the same variety of table mushrooms, Agaricus bisporus, however, the white button mushroom is younger, softer, and less flavorful than their cremini or portobello counterparts.

Though I created this recipe with cremini mushrooms in mind, you are welcome to swap out other mushrooms as preferred or even use a mix of varieties. Some other mushroom varieties to consider are:

• Portobello
• Button
• Chanterelle
• Morel
• Hen of the Woods/Maitake
• Oyster
• King Trumpet/King Oyster
• Shiitake
• Porcini

How to cook mushrooms so they are tender and nicely browned

When cooking mushrooms, it's important to remember that they are basically little sponges so you'll want to limit the amount of water they come into contact with before hitting the pan. Many sources will tell you not to wash your mushrooms under running water, and instead use a damp paper towel to brush the dirt off, but sometimes the mushrooms are just too dirty to play that game and a quick rinse is "okay." However, you'll want to make sure that the mushrooms are as dry as possible before cooking otherwise you’ll risk a rubbery texture.

Another thing to keep in mind with mushrooms is they need their space. The most important rule for cooking mushrooms is simple: Do not crowd the pan with mushrooms or they will not brown properly. Read that again as many times as needed because it's the one thing that I stress you don't ignore.

Mushrooms will cook best when sliced evenly thick, then cooked in an even layer in an uncrowded pan (this means that for this recipe they will need to be done in several batches). Cook over medium-high heat undisturbed until brown on one side, about 3-5 minutes. Stir and cook another 3-5 minutes until evenly browned. Mushrooms release a lot of moisture so I suggest keeping the cooking fat/oil to a minimum. As the mushrooms disgorge liquid they will begin to look glossy. You’ll want to cook until all liquid has left the pan and they are nice and golden, then salt at the end and reserve to the side. Repeat with the remaining mushrooms until all are browned, seasoned, and reserved.

What tools do I need to make this recipe?

• A cutting board
• A chef's knife
• A kitchen scale
• Measuring cups
• Measuring spoons
• A large saute pan or heavy-bottomed pot such as a Dutch oven
• A medium saucepot
• A ladle
• A wooden spoon or spatula

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more dinner inspiration?

Love this recipe? Here are some additional dinner dishes that you might enjoy!

• Anchovy Chicken with Green Olives and Potatoes
• Shrimp in Romesco Sauce with White Beans
• Salmon with Adobo Sauce and Blackberry Cucumber Salsa
• Chicken Thighs in Orange Dijon Herb Sauce
• Roasted Salmon with Feta and Herbs
• Salmon with Whisky Cream Sauce and Cheddar Mashed Cauliflower
• Pasta with Olive Tapenade
• Golubtsi (Cabbage Rolls)
• Cauliflower Mac and Cheese with Kale and Sausage

A note for special diets

This Risotto with Mushrooms and Peas is friendly for gluten-free diets. I prefer to use chicken broth for this recipe, however, if you'd like to make this vegetarian you can swap out the chicken broth for vegetable broth to make this dish friendly for vegetarian diets.

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