Ingredients
Equipment
Method
Prepare the Mushrooms
- Slice your mushrooms and sauté them in a large pan with olive oil over high heat. Cook until they are deeply browned and have shrunk slightly. Season with a pinch of salt and pepper, then remove them from the pan and set aside.
Sauté the Aromatics
- In the same pan, add another tablespoon of olive oil along with the sliced leek. Sauté for 3 to 5 minutes until softened and translucent. Add the diced garlic and sauté for 1 minute more until fragrant, being careful not to brown it.
Toast the Rice and Deglaze
- Keep the saucepan over medium heat, add the arborio rice, and sauté with the leeks and garlic for a few minutes until the edges of the grains become slightly translucent. Pour in the dry white wine and let it simmer until almost completely evaporated, deglazing the pan.
Gradually Add Broth and Stir
- Once the wine has almost completely evaporated, add one ladle of your heated, porcini-infused vegetable stock. Stir slowly, allowing it to simmer gently. As most of the liquid is absorbed, add another ladle of stock. Continue this process, stirring constantly, until most of the stock is used and the rice has released its starch, creating a creamy texture. Season well with salt and black pepper throughout, tasting and adjusting as you go.
Achieve Al Dente and Finish
- After about 15 minutes of adding broth, taste the rice. It should be al dente (slightly firm to the bite). If it's too firm, add 1 to 2 more cups of heated stock in small increments until perfect. Once al dente, grate in the Parmesan cheese directly into the risotto and stir it through with one final ladle of stock.
Serve Immediately
- Finally, add the green peas along with the sautéed mushrooms back into the pan. Stir everything together and cook for just one minute, until the peas are bright green and heated through. Serve immediately, garnished with extra grated Parmesan cheese, black pepper, and optional red pepper flakes.
Notes
Store any leftover One-Pot Mushroom Risotto in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat with a splash of vegetable broth or water to restore its creamy consistency. Stir occasionally until heated through. Freezing risotto is generally not ideal as the texture can become mushy upon thawing, but if necessary, freeze cooled risotto in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw overnight in the refrigerator and reheat as described. For an even richer and more complex flavor, always heat your vegetable broth before adding it. Do not add salt to mushrooms until almost fully cooked to prevent sogginess. Use a wide, heavy-bottomed pan for even cooking and stir frequently to release starch and prevent sticking. Taste frequently to ensure al dente texture and adjust seasoning. Nutrition information is estimated based on common ingredients and serving sizes and may vary.