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Gallery Shiitake and Snap-Pea Risotto Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 1 2-inch piece ginger, plus 2 teaspoons minced ginger 4 cloves garlic, plus 2 teaspoons minced garlic 8 ounces shiitake mushrooms, stems and caps separated 12 cilantro stems, plus leaves for serving Coarse salt and freshly ground pepper 5 tablespoons unsalted butter 1 tablespoon low-sodium soy sauce, plus more for serving 1 1/2 cups arborio rice 1/2 cup dry white wine, such as Sauvignon Blanc 2 cups sugar snap peas (8 ounces), trimmed and sliced
Gallery Shiitake and Snap-Pea Risotto
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Gallery
Shiitake and Snap-Pea Risotto
Shiitake and Snap-Pea Risotto
Shiitake and Snap-Pea Risotto
Recipe Summary prep: 45 mins total: 45 mins Servings: 4
Recipe Summary
prep: 45 mins total: 45 mins
Servings: 4
prep: 45 mins
total: 45 mins
prep:
45 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 1 2-inch piece ginger, plus 2 teaspoons minced ginger 4 cloves garlic, plus 2 teaspoons minced garlic 8 ounces shiitake mushrooms, stems and caps separated 12 cilantro stems, plus leaves for serving Coarse salt and freshly ground pepper 5 tablespoons unsalted butter 1 tablespoon low-sodium soy sauce, plus more for serving 1 1/2 cups arborio rice 1/2 cup dry white wine, such as Sauvignon Blanc 2 cups sugar snap peas (8 ounces), trimmed and sliced
Directions
In a saucepan, bring ginger piece, garlic cloves, mushroom and cilantro stems, 1 tablespoon salt, and 8 cups water to a simmer.
In a large straight-sided skillet, heat 2 tablespoons butter over high. Add mushroom caps and a pinch of salt; cook, stirring occasionally, until browned, 5 minutes. Transfer to a bowl; stir in soy sauce. Melt remaining butter in skillet over medium. Add rice and minced ginger and garlic; cook, stirring, until rice is toasted, 3 to 4 minutes. Add wine; cook until evaporated. Add 1/2 cup broth; cook, stirring, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring, until rice is al dente, about 25 minutes. Stir in snap peas; cook until tender, about 7 minutes more. Remove from heat and stir in mushroom caps; season with salt and pepper. Serve, with cilantro leaves and a drizzle of soy sauce.
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All Reviews for Shiitake and Snap-Pea Risotto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Shiitake and Snap-Pea Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
