Risotto al Salto

Total Time:
11 min
5 min
Inactive Prep:
6 min
1 serving


  • Olive oil flavored cooking spray
  • 1/2 cup Risotto with Mushrooms and Peas, recipe follows, cold
  • 1 to 2 tablespoons grated Parmesan
    • Directions

      Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.


      Mushroom Risotto with Peas:
      8 cups canned low-salt chicken broth
      1/2-ounce dried porcini mushrooms
      1/4 cup unsalted butter
      2 tablespoons olive oil
      2 cups finely chopped onions
      10 ounces white mushrooms, finely chopped
      2 garlic cloves, minced
      1 1/2 cups Arborio rice or short-grain white rice
      2/3 cup dry white wine
      3/4 cup frozen peas, thawed
      2/3 cup grated Parmesan
      Salt and freshly ground black pepper, optional


      Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

      Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

      Yield: 6 servings
      Prep Time: 10 minutes
      Cook Time: 1 hour