Food Network: Risotto al Salto

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Risotto al Salto
Recipe courtesy Giada De Laurentiis

Ingredients
Olive oil flavored cooking spray
1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
1 to 2 tablespoons grated Parmesan

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.

Mushroom Risotto with Peas:
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

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.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour