Andrew Zimmern Cooks: Spring Pea and Morel Mushroom Risotto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast offers a cheesy flavor without dairy.

dry white wine

🥗Healthier: white grape juice

💰Cheaper: chicken broth

White grape juice adds sweetness without alcohol.

Heat a large skillet over medium heat and add butter and shallots.

Add 2 cups of Arborio rice to the skillet and sauté briefly to get thermal momentum.

Add a little chili flake and black pepper to the rice and shallots in the skillet.

Pour in white wine and let it cook down until the pan is dry, allowing the rice to absorb the liquid.

Add 1 to 1.5 cups of hot stock at a time, stirring frequently and letting the rice absorb the liquid before adding more.

Continue adding stock until the rice is creamy and al dente, about 15-20 minutes total cooking time.

Prepare a puree of peas and parsley in a food processor or blender, adding water if necessary, and pass through a sieve for a smooth texture.

Sauté morel mushrooms in butter until cooked and use them to garnish the risotto.

Finish the risotto with a little butter and Parmesan cheese, adjusting seasoning with salt at the end.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens