Risotto doesn’t have to be hard! This mushroom and peas risotto with white truffle oil is as easy and stir, stir, stir.
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.
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.