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
















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By Ady2006
AZ
on April 25, 2011
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This was really yummy, thought it would be harder but it wasn't ! My whole family loved it, made it for Easter dinner!
By wilde_wood
La Canada, CA
on November 11, 2008
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I usually love everything that Giada makes and was thrilled to find a way to use leftover risotto. I tried a variation of this recipe from Giada's cookbook, EVERYDAY ITALIAN and it was awful! The recipe called for 1T. butter and 1 T olive oil in a large skillet and cook over medium-low heat. In spite of the oil and butter, the risotto was almost impossible to remove from the pan and what did come out was so greasy, I couldn't eat it. Perhaps this approach using cooking spray in a non-stick pan will work better, but the cookbook recipe certainly didn't.
By jsutle_8073863
New Roads, LA
on August 21, 2007
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Absolutly delicious!
Read all 23 reviews