Intimidated by risotto? Don’t be! This Mushroom Pea Risotto with White Truffle Oil is a fool-proof and delicious savory meal for your next pasta night.
Risotto, arguably the most feared of all pastas. I don’t know how many times I’ve heard that risotto is a hard dish to get right, and for a long time I believed it because I’ve had my fair share of bad risotto.
b.) the only requirements needed for good risotto are patience and strong shoulder muscles.
One thing I’ve learned from immersing myself in Italian culture is that the simplest ingredient combinations can yield the biggest results.
Let’s take a moment and talk about truffles.
And not the chocolate kind.
Italians LOVE their truffles, in fact my husband has family members that are known truffle ‘hunters’ and have dogs trained to sniff out the fungi in the woods of central Italy around his childhood home.
Truffles are a member of the mushroom family and have a strong, distinctive earthy flavor that you either love or hate. There are no ‘take them or leave them’ opinions when it comes to truffles, and their rarity is what makes them so elusive (and expensive).
There are two types of truffles on the market, black (more common, harvested throughout fall and early winter) and white (very rare, very expensive, and only available in late October through early December). Or you can skip the seasons and cheat by buying an infused truffle oil, as I did for this risotto.
The secret to the perfect risotto.
The characteristics of bad risotto: soft, mushy, flavorless. The characteristics of good risotto: sticky, cooked ‘al dente’ with a slightly firm texture, packed with flavor.
To get the perfect risotto you must first understand the risotto cooking process.
Risotto rice is a starchy, pasta-like rice that retains its firmness if cooked slowly; it’s important to choose the right rice, with carnaroli being the gold standard. The rice is stirred into a pot with other cooked ingredients and a small amount of liquid is added in 1/2 cup intervals and allowed to slowly soak into the rice.
The key is to continually stir and add small amounts of liquid as the rice dries, keeping it moist (hate that word) but not wet. As the rice cooks, it become larger and stickier, and at about the 20 minute mark (give or take a few minutes) you will have a perfectly cooked risotto.
So prepare your shoulder for 20 minutes of stirring; your arm will be sore the next day but it will be worth it.
The only requirements needed for good risotto are patience and strong should muscles.
Mushroom Pea Risotto with White Truffle Oil: Tips & Tools
Risotto is a relatively low key dish in that it doesn’t require many tools, however the quality of rice is crucial to making a great risotto. Below are a few of my favorite brands to make the best risotto every time:
If you’re in the market for truffle oil try D’Allessandro or this pack of both black and white truffle oils by Truffle Hunter. Truffle oils can be pricey, but they will last for many dishes because a little goes a long way.
PrintMushroom Pea Risotto with White Truffle Oil
Risotto doesn’t have to be hard! This mushroom and peas risotto with white truffle oil is as easy and stir, stir, stir.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Cuisine: Italian
Ingredients
- 1–1.5 quarts broth (vegetable or chicken) stock
- 3–4 cups mushrooms (any variety), chopped
- 1–2 tsp olive oil
- 2–3 tsp truffle oil
- 2–3 cups peas
- 4 cups risotto
- salt and pepper to taste
- juice of 1 lemon
- 1/2 cup grated pecorino (or more, pecorino is delicious)
Instructions
1. Bring about 10-12 cups of broth to medium heat in a medium saucepan, with a 1/2 cup measuring cup at the ready.
2. In the meantime, heat olive oil in large pot or dutch oven to medium heat and add mushrooms and peas. Cook 2-4 minutes, or until mushrooms begin to soften and release liquid.
3. Add risotto to pot and stir to coat with vegetables, cooking about 1 minute until rice begins to dry. Then add truffle oil to pot and allow rice to soak up the truffle flavor, about 1 minute.
4. When rice begins to dry, slowly stir in 1/2-3/4 cup warm broth to rice. Continue stirring rice until well coated. The key is to soak but not over-wet rice, allowing rice to slowly absorb liquid.
5. When rice begins to dry again, add more liquid and slowly stir. Keep stirring in small amounts of liquid and stirring rice for about 15-17 minutes.
6. When rice is larger and beginning to get stickier, taste to ensure it is nearly al dente. The finished risotto should NOT be mushy, but have a firmness and slight crunch mouthfeel. When the rice is almost at desired doneness, add pinch of salt, crack of pepper and juice of one lemon. Then stir in pecorino to lightly coat in cheese. Take rice off heat, and serve immediately with a side of lemon and a small amount of grated cheese on top.
Notes
Leftovers, Storage, & Reheating: Mushroom Pea Risotto with White Truffle Oil can be refrigerated and stored for up to five days. When reheating add a bit of stock or water to ensure the pasta does not get dry.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 590
- Sugar: 15g
- Sodium: 900mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 115g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 5mg
Like this Mushroom Pea Risotto with White Truffle Oil recipe?
If you like this Mushroom Pea Risotto with White Truffle Oil recipe, try out one of my other pasta my Vegan Fusilli Pasta, Favorite Summer Shrimp & Vegetable Pasta, or Francesco’s specialty Pasta con Aglio, Olio é Peperoncino.
Did you make this Mushroom Pea Risotto with White Truffle Oil? Make sure to post your photos to Instagramor with the hashtag #FITRfood. I can’t wait to see your creations!
Monica Le says
Mushroom Pea looks so healthy and delicious..wish i had some right now!
Kristina Todini says
Well, when you add the white truffle oil and the cheese it definitely take this dish to the more indulgent end of the health spectrum…but hey, you have to indulge every once in a while!
Sharon says
This risotto looks delicious! I like the addition of truffle oil!!
Kristina Todini says
Truffle oil has become my new favorite addition to pastas and pizzas. Nom!
Nicoletta @sugarlovespices says
Yes, Vialone nano and Carnaroli are the two best kinds of rice for the “perfect” risotto. Plus, the tips you mentioned 🙂 . Your Pea Risotto with White Truffle Oil looks great, with amazing flavors.
Kristina Todini says
I’m glad you agree! My Italian husband approved, and he’s pretty picky about his pasta (and espresso) brands. And yes, it’s definitely flavorful! The truffle oil takes it to the next level.
Tina says
You gave me the courage to try risotto. I have heard the same negativity with this dish but never tried this on my own. Thanks for sharing this!
Kristina Todini says
I remember an Italian teacher once telling the class that it was a very difficult technique and most non-Italians never perfect it. I was scared away from trying, but honestly it’s all about patience (and shoulder muscles).
Michelle Barsness says
Mmmmn, this classic recipe sounds amazing. I love risotto and enjoy making it. There is something calming about all that stirring that I love. I haven’t tried a risotto with truffle oil yet. I love the earthy and sweet flavor combination you have in this recipe. Buonissimo!
Kristina Todini says
Grazie! Yes, the truffle oil is a great addition. And you only need a small amount, which means you can also put it on top of your pizza. 😉
abra says
Mushroom pea risotto sounds like the perfect meal! Add a little truffle oil and OMG! Can’t wait to try this!
Kristina Todini says
Truffle oil definitely makes everything better! I’ve been loving it on my pizza and roasted veggies too.
Jen says
So you totally convinced me to finally make risotto. I, too, have been totally scared to try it. But this looks so delish, it’s gotta be worth a shot!
★★★★★
Kristina Todini says
The bottomline: stir, stir, stir! I’m not one to patiently (and continuously) cook a meal, but risotto is definitely worth it.
Savita says
Love risotto. This comfort food makes me always hungry. I have never tried white truffle oil. On my to-try list, for sure. thanks for sharing.
Kristina Todini says
You won’t regret the truffle oil addition, it’s a must with this recipe!
Anne Lawton says
I would love to have a big bowl of this right now! Thanks for sharing this delicious recipe, I think i will be making this real soon!
Kristina Todini says
It’s one of my favorites! Like any time you make a recipe, it takes once or twice to get perfect but once you know the foundation for a great risotto then it will be delicious every time.
Madi says
Risotto is the best! I love this spin on it, it sounds amazing!
★★★★★
Kristina Todini says
Yes, it’s ones of my favorites! And I can’t get enough of truffle oil, it’s my favorite flavor addition right now.
Monica | Nourish & Fete says
Risotto is so amazing, and you’re right, it really just takes a little patience! When I have the time to spend on a side, there’s really nothing like it – and the peas and truffle oil just put it over the top! Great recipe!
Kristina Todini says
I will have rock hard shoulder muscles and when anyone asks me how I got them I’ll say “risotto”.
Leslie Haasch says
Mushy risotto is the WORST. I’m so glad you’ve called that out, because I’ve definitely had mushy risotto in restaurants before and when I’ve sent it back, they looked at me like I had two heads!
Kristina Todini says
I know, I just a good Italian restaurant by its risotto. It must have some sturdiness to it, it shouldn’t be the texture of oatmeal!
Tatiana says
I love the strong should muscles joke, so true!
I am totally the one who was always scared to make a risotto, but i will try soon.
Kristina Todini says
You must! Better start toning those shoulders though ;).
Jenni LeBaron says
Yum! I love everything about this recipe, especially the fresh green from the peas. What a great way to punch the flavor up with white truffle oil!
Kristina Todini says
The truffle oil is my favorite flavor addition right now! It takes a delicious risotto next level.
Lois says
You had me at peas and mushrooms. I really love this combination. I don’t have risotto rice, but I have another medium grain rice that I would try to substitute to make this. Delicious!
Kristina Todini says
Yes, definitely give the other rice a try! The thing with risotto is that it soaks up liquids well and gets sticky, which is the consistency that people love with traditional Italian risottos. And don’t forget the truffle oil! It really makes this dish. Let me know how it goes!
Brittany says
I am so glad I found this recipe! I enjoy making risotto, but I’m new at it. My husband and daughter always complain it doesnt seem cooked all the way, which confused me because I liked the slightly firmer texture and usually get it in restaurants that way. I had no idea the PROPER way to cook it was how I was doing it all along- al dente! So now I feel more validated, haha. I have made lemon pea risotto and mushroom risotto, but never mushroom with peas, and we have some white truffle oil in the cupboard, so I’m giving it a go this week! Thanks for sharing!
Kristina Todini, RDN says
Hi Brittany, thanks for your review! We love risotto as well, but it’s hard to get right (lots of shoulder strength needed!). My husband is from Italy and HATES mushy pasta, so tell them it’s traditional to have the pasta be a bit firmer, or ‘al dente’. Enjoy!