Thursday, March 7, 2013

Risotto with Oyster Mushrooms, Leeks, and Peas

Another recipe from The Kind Diet.  I followed it exactly and served it with the Sicilian Collard Greens.  YUM!  A great, healthy dinner. 

Warning:  If you've made risotto before, you know this, but it takes a REALLY long time to make.  Ms. Silverstone says that it should only take 25-30 minutes?  I don't think so.  The rice alone took more than an hour to cook to the right consistency.  No wonder the contestants on Top Chef always get super critiqued if they make risotto. 


3 tablespoons olive oil
3/4 - 1 cup oyster mushrooms
2 pinches of fine sea salt
1/2 cup thinly sliced leeks
1/2 cup fresh or thawed frozen peas
1-2 garlic cloves, minced
3/4-1 cup onion, chopped
1 cup Arborio rice
1/2 cup mirin

"Bring 5 cups of water just to a boil in a saucepan.  Remove from the heat and cover to keep warm.

Meanwhile, heat 1 tablespoon of the oil in a skillet.  Add the mushrooms and a pinch of salt and stir until the mushrooms soften (this will happen quickly for oyster mushrooms).  Add the leeks and a pinch of salt and saute for 1 minute or until the leeks soften.  Add some water to the pan, 1 tablespoon at a time, if the vegetables become dry or start to stick to the pan.

If you are using fresh peas, blanch them for 1 minute in a small pot of boiling water, and then add them to the sauteed vegetables.  If using thawed frozen peas, just mix them straight into the sauteed vegetables.  Remove from the heat and set aside.

Heat the remaining 2 tablespoons oil in a medium skillet over medium heat.  Add the garlic and onion and, when the onion begins to sizzle, add a dash of salt.  Saute until the onions soften, about 1 to 2 minutes.  Stir in the rice and toast the grains until they are opaque, about 2 to 3 minutes.  Stir in the wine and cook until it has evaporated.  Reduce the heat to medium-low and begin adding the warm water by ladlefuls, stirring it into the risotto, and adding more liquid only when the previous addition has been absorbed  After the rice has cooked for 20 minutes, season to taste with salt.  The total cooking time should be 25-30 minutes.  The risotto will be creamy, but the rice should retain some firmness.

Add the sauteed vegetable mixture to the risotto and stir together until hot.  Serve warm." 

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