Wild Mushroom Risotto with Peas and Truffle Oil - Jill's Table

Name: Wild Mushroom Risotto with Peas and Truffle Oil - Jill's Table
Ingredients: 5 cups chicken or vegetable broth; 3 Tbsp butter; 2 Tbsp olive oil; 1 medium cooking onion, finely diced; 2 cups Italian Carnaroli or Arborio rice; ½ cup dry white wine; ¾ lb assorted speciality mushrooms (about 6 cups) shitake, oyster, crimini, porcini etc.; freshly ground black pepper; 1 cup fresh or frozen peas; 1 tsp truffle oil; 1 cup freshly grated Parmesan cheese; Pea Sprouts

jillstable.ca

Comforting risotto gets a spring lift with bright green peas, specialty mushrooms and fresh sprouts. A drizzle of truffle oil elevates it to "special occasion" status.

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Ingredients

5 cups chicken or vegetable broth
3 Tbsp butter
2 Tbsp olive oil
1 medium cooking onion, finely diced
2 cups Italian Carnaroli or Arborio rice
½ cup dry white wine
¾ lb assorted speciality mushrooms (about 6 cups) shitake, oyster, crimini, porcini etc.
freshly ground black pepper
1 cup fresh or frozen peas
1 tsp truffle oil
1 cup freshly grated Parmesan cheese
Pea Sprouts