Yields
10 servings
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ingredients
Green Pea and Ontario Mushroom
¼
cup white wine
60
g butter, clarified
30
g whole butter
30
g white onion, chopped finely
450
g Italian arborio rice
1
⅖ L chicken stock: hot
90
g parmesan reggiano
100
g sweet peas
30
g parsely, chopped
salt and pepper to taste
Mushrooms for Green Pea and On
30
g parsley, chopped
125
mL white wine
100
g whole butter
200
g mixed wild mushrooms
30
g white onions, finely diced
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directions
Step 1
Sauté onions in clarified butter.
Step 2
Add rice and toast.
Step 3
Add wine and let it cook into the rice.
Step 4
Add the stock in increments a little at a time until the rice is al dente (cooked 90% of the way).
Step 5
Pull off heat and add mushrooms, peas, butter and parmesan cheese. Mix until butter and cheese are completely melted. Finish seasoning and add parsley.
Step 6
Sauté onions in butter (do not brown). Add mushrooms and cook until dry again.
Step 7
Add wine and cook until almost dry
Step 8
Pull off heat and fold in parsley.