Risotto Bianco with Enoki and Fresh Peas

For the short season when fresh peas appear at farmer's markets around the country, this pea-studded risotto swirled with crispy enoki mushrooms[ makes a stunning first or main course paired with either pinot grigio or chardonnay.]

4 as a main course, 6 as a first course
  • 3 tablespoons olive oil
  • 7 ounces enoki mushrooms
  • 1 large onion, finely chopped
  • 2 cloves garlic, smashed
  • 2 cups Arborio rice (about 14 ounces)
  • 12 ounces dry white wine
  • 5 cups warm chicken broth
  • Sea salt
  • 1 pound fresh peas, shelled (about 1 cup peas)
  • 4 tablespoons unsalted butter
  • 4 ounces grated Parmesan
  • Crusty bread, for serving
  • 1. Heat 1 1/2 tablespoons oil in a medium pot over medium-high heat. Add the enoki mushrooms and cook until crispy and brown, about 8 minutes. Remove and set aside. Add the remaining 1 1/2 tablespoons oil, the onions, and garlic and cook until soft but not brown, about 8 minutes. Add the rice and turn up the heat.

  • 2. Stir the rice to coat completely with oil and toast lightly. Add the wine and keep stirring until absorbed into the rice. Lower the heat, add a ladle of warm broth (about 1/2 cup) and stir with a pinch of salt. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue cooking, adding broth until the rice is soft and creamy with a touch of bite (al dente), 25 to 30 minutes total.

  • 3. Meanwhile, bring a small pot of salted water to a boil. Add the peas and cook until just tender and bright green, 2 to 4 minutes. Drain and transfer the peas to a bowl of ice water to stop the cooking. Drain and set aside.

  • 4. When the rice is just cooked, stir in the butter and Parmesan, followed by the peas and enoki mushrooms. Serve warm with crusty bread.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

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    This recipe is featured in:

    Spring Entertaining Guide