Roasted mushrooms and Journeyman Meats Salami make this springtime risotto sing!
Ingredients and Directions
- 1 lb. fresh mushrooms, crimini, trumpet royal and/or shitake, cleaned, stems removed and sliced ¼ inch thick
- 3 T. extra virgin olive oil
- 2 T butter
- 2 c. leeks, white parts sliced in half lengthwise and cut ½ inch thick across, cleaned
- 2 c. cups fennel, sliced ½ inch thick
- 1 ½ c. medium grain Arborio (or Carnaroli) rice
- ½ c. white wine
- 6 oz. salami, cut into half-inch circles and cut into quarters. Journeyman Meats Parmesan and Porcini Salami works remarkably well
- 5 cups chicken stock, simmering in separate sauce pan
- Zest of 1 lemon
- 2 T. lemon juice
- 1 t. dried thyme
- 10 oz bag of frozen petit peas
- 2 t. salt
- 1 t. fresh black pepper
- ¼ c. Pecorino Romano cheese
- ½ c. grated Parmesan cheese
- 3 T. parsley, chopped
- 2 T. Extra virgin olive oil
Toss mushrooms with 2 T. olive oil, salt and pepper and put on a baking sheet and bake in 425⁰ oven tossing once after 20 minutes. Cook a total of about 30-35 minutes. Remove and set aside. They will crisp up as they cool.
Heat pan of stock to a simmer.
In another medium saucepan, heat the remaining 1 T. olive oil and the butter over medium heat. Add leeks and fennel and sauté until soft, about 8-10 minutes. Add rice and salami and stir to coat.
Add white wine, stirring until almost gone.
Start to ladle the simmering stock ½ cup at a time. Stirring until absorbed then add another ½ cup stirring often.
After 15 minutes, add lemon zest, lemon juice and thyme. Continue adding stock until creamy but firm, another 6-8 minutes. Fold in frozen peas and season with salt and pepper. Remove from heat and add the Pecorino cheese and half the Parmesan. Stir in half parsley and top the risotto with the crispy roasted mushrooms, the remaining parsley and Parmesan cheese. Finish with a drizzle of extra virgin olive oil on top. Total rice cooking time 20-25 minutes.
Can be enjoyed with either a Papapietro Perry Russian River Chardonnay or a Papapietro Perry Russian River Pinot Noir! Or Both!