Tyler Florence's Risotto with Wild Mushrooms and Peas

Risotto with Wild Mushrooms and Peas, Recipe by Tyler Florence
Photo by Leticia Alaniz © 2015

One of the most celebrated food events in the country is the Savor Dallas culinary festival.  Once a year, in a week long celebration, the most talented chefs, mixologists, craft breweries and expert sommeliers from around the country are invited to curate a kaleidoscope of flavors from all over the world for a celebration of the senses.  

Several years ago, I was invited to attend as event and food photographer for two culinary

exhibits featuring world famous chefs Tyler Florence, from the Food Network and one of Mexico’s most beloved food ambassadors, Zarela Martinez from Agua Prieta, Sonora, Mexico.  In the culinary world, there's a festive atmosphere among chefs.  Food is the main course followed by plenty of cheer, love and friendship.  Food never fails to unite people in an intoxicating magnetism.  I was lucky to be a part of the event and sample delicacies from these beloved chefs.

Here is a recipe from Tyler Florence's book, Real Kitchen.  It’s a recipe that qualifies as easy and homey.  Or as Tyler Florence puts it, down-home practical and totally doable.  It requires great, simple ingredients and the natural flavors speak for themselves.  This is a great dish to serve on a Sunday night.  It’s classy and understated and even better with a good glass of wine. 

Risotto with Wild Mushrooms and Peas

Ingredients

Extra-virgin olive oil

1 onion minced

2 garlic cloves, minced

1 pound assorted mushrooms, such as 

  Portobello, crimini, and chanterelle, sliced, stems removed

Leaves from 3 sprigs fresh thyme

2 tablespoons chopped fresh flat-leaf parsley

2 bay leaves

2 cups Arborio rice

1/2 cup dry, white wine, such as Pinot Grigio

8 cups Chicken Stock, heated

1 cup frozen and thawed sweet peas

2 tablespoons unsalted butter

1/2 cup freshly grated Parmigiano-Reggiano cheese

Fresh flat leaf parsley for garnish

Sea salt and freshly ground black pepper

Place a large, deep skillet over medium heat and drizzle with a 3-count of oil.  Add the onion and garlic, and cook stirring, for 5 minutes, until soft.  Toss in the mushrooms and herbs; cook down until the mushrooms lose their liquid and are lightly browned, about 10 minutes.  Season with salt and pepper.  Add the rice and stir for a minute or two, until the grains are well coated and opaque.  Season again; seasoning in stages makes the rice taste good from the inside out.  Stir in the wine and cook a minute to evaporate the alcohol.  Pour in 1 cup of the warm stock.  Stir with a wooden spoon until the rice has absorbed all the liquid; then add another cup.  Keep stirring while adding the stock a cup at a time, allowing the rice to drink it before adding more.  You may not need all the stock.  Taste the risotto.  It should be slightly firm but creamy— definitely not mushy, but not raw either.  Fold in the peas, butter, and Parmigiano cheese.  Drizzle with olive oil and garnish with parsley to finish the dish up.  Risotto doesn’t like to sit around, so serve immediately.  

Reference: 

Tyler Florence’s Real Kitchen

Tyler Florence

Clarkson Potter/ Publishers New York, New York

©2003

By Leticia Alaniz © 2015

Photo by Leticia Alaniz © 2015