Mushroom risotto with peas from The New York Times Cooking by Martha Rose Shulman

  • thyme
  • Arborio rice
  • Show all ingredients...

  • EYB Comments

    Can substitute vegetable or garlic stock for chicken stock, shallots for onions, sage for thyme, and carnaroli rice for Arborio rice.

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Notes about this recipe

  • Recipe Notes

    Can substitute vegetable or garlic stock for chicken stock, shallots for onions, sage for thyme, and carnaroli rice for Arborio rice.

  • ashallen on June 04, 2022

    A very pleasant, solid risotto. I used portobello mushrooms sliced into large chunks and enjoyed their springy-juicy, contrasting texture with the creamy risotto. I used a strong, homemade chicken stock, the shallot option, and added the peas closer to the end of the cooking time than suggested so they'd cook less. Recipe specifies using a nonstick pan, but this worked out fine in an 8-quart enameled cast iron dutch oven.

  • Aggie92 on April 06, 2015

    Very tasty! Used shallots instead of onions and added 1 pound medium-sized shrimp. Cooked the shrimp through during the last 5 minutes. Otherwise, followed the recipe as written. We really enjoyed this as a main course served with additional Parmesan cheese, oven roasted asparagus and a small green salad.

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