Risotto with Spring Peas and Morel Mushrooms

Name: Risotto with Spring Peas and Morel Mushrooms
Ingredients: 2 ½ cups fresh peas, cooked and cooled (frozen peas, defrosted, will work too); ½ cup parsley leaves; 2 tablespoons olive oil; 3 tablespoons minced shallots; Several pinches of dried Calabrian chile or crushed red chile flakes; 2 cups Arborio rice; 2 cups of room temperature light-bodied Italian white wine, a nice pinot grigio works well; 10 cups chicken stock, brought to a simmer; 4 tablespoons salted butter; 3 cups morel, spring chanterelle, or other fresh wild mushroom, cleaned; 2 cups grated aged Reggiano Parmesan, plus more to pass at the table; Salt and freshly ground white pepper

andrewzimmern.com

Spring Risotto By Andrew Zimmern This beautiful fresh pea risotto with morels is the perfect way to celebrate the season. Watch Andrew make this recipe:

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Ingredients

2 ½ cups fresh peas, cooked and cooled (frozen peas, defrosted, will work too)
½ cup parsley leaves
2 tablespoons olive oil
3 tablespoons minced shallots
Several pinches of dried Calabrian chile or crushed red chile flakes
2 cups Arborio rice
2 cups of room temperature light-bodied Italian white wine, a nice pinot grigio works well
10 cups chicken stock, brought to a simmer
4 tablespoons salted butter
3 cups morel, spring chanterelle, or other fresh wild mushroom, cleaned
2 cups grated aged Reggiano Parmesan, plus more to pass at the table
Salt and freshly ground white pepper