Creamy forest mushrooms and peas risotto (risoto de cogumelos silvestres e ervilhas)

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  • 2 tablespoons olive oil
  • 40g dried forest mushrooms (boletus, oyster mushroom, black fungus, ceps) (or your favorite mushrooms)
  • 2 cups sliced mushrooms (white, brown, portabella, oyster or porcini)
  • 1 large leek, finely sliced/diced
  • 1/3 pepper diced
  • 1 cup of cooked peas
  • 3 garlic cloves, finely minced
  • 1 cup of white wine
  • 1 cup risotto rice  (+-250g)
  • 3 Tbsp nutricional yeast
  • Salt and pepper to taste

Put the dried mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 30 mins. Remove the mushrooms, and reserve the liquid. Chop the mushrooms  roughly.

Heat the olive oil in a large saucepan and add the sliced leek and garlic. Saute gently until they are soft. Add the rice and the mushrooms, pour in the wine, simmer and keep stirring, until the liquid is absorbed.

Add small amounts of the reserved stock by the ladleful, always stirring. When the rice is plump and tender add the peas, yellow pepper, salt, fresh cracked pepper, and the nutricional yeast.

PT:

  • 2 c. de sopa de azeite
  • 40g  cogumelos secos silvestres (boletos,  cogumelo ostra, reishi, cogumelo do cardo) (qualquer outros cogumelos servem)
  • 1 alho-francês grande, cortado finamente às rodelas
  • 2 canecas de cogumelos frescos 
  • 1/3 de pimento amarelo cortado aos cubinhos
  • 1 caneca de ervilhas cozidas
  • 3 dentes de alho picados
  • 1 caneca de vinho branco
  • 1 caneca de risoto (+-250g)
  • 3 c. de sopa Levedura nutricional
  • Sal e pimenta a gosto

Colocar os cogumelos secos numa tigela grande e adicionar 1 litro de água a ferver. Deixar de molho por 30 minutos. Retirar os cogumelos e reservar o líquido. Cortar os cogumelos grosseiramente.

Cortar o alho-francês e o alho e saltear em lume médio/brando com o azeite. Quando estiverem macios e mais transparentes adicionar o arroz e os cogumelos e continuar a mexer. Adicionar o vinho e ir mexendo até que seja absorvido.

Lentamente ir adicionando pequenas quantidades da água dos cogumelos  (1/2 – 1 caneca), sem nunca parar de mexer. Quando o arroz estiver cozido adicionar as ervilha o pimento, o sal, a pimenta moída e o levedura nutricional.

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32 thoughts on “Creamy forest mushrooms and peas risotto (risoto de cogumelos silvestres e ervilhas)

  1. kara@provincialtable

    Looks delicious! Mushroom dishes are so warming during the winter. I have all the ingredients to make this, except the nutritional yeast. I’ll be sure to try it out.

  2. chef mimi

    Beautiful photos. I can’t get any fancy mushrooms where I live sadly, so I use a plain variety fresh, and lots of dried mushrooms. They’re definitely wonderful in risotto.

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