Porcini-Pea Risotto

I am not a big fan of risottos in general.
Not that I do not like to eat them. I just do not fancy cooking risotto.

I never seem to get the consistency right. One time the rice is way too “al dente” (I know I know, needs more liquid), another time the rice is “too well done” and I and up with a sticky “rice mush”…
…and I really dislike this constant stirring thing about cooking risotto!

This time however it turned out just the way I wanted it to be.
Doesn’t it simply look gorgeous?

I a medium non stick pan add the rice, peas and porcini with little olive oil.
Stir for about 5 minutes over medium heat.

Add 1 cup veggie stock and let cook until most of the liquid is absorbed by the rice.

Test if rice is done nicely after about 15 minutes. If not add more veggie stock and stir occasionally.

When rice seems right add mozarella and season with salt and pepper.

Serve hot topped with some fresh basil.

Remarks:
It may not be the classic way to make risotto but it worked for me and it tasted very good. It was not too time consuming to cook too ;o) so who would complain? *smile*

I decided to submit this one to Weekend Herb Blogging hosted by Haalo of Cook (almost) anything once – Thanks Haalo for hosting and keeping up the schedule od WCB as well!

When I decided to submit to WHB I thought I’d provide and look up some additional information about porcini.

Porcini are in season now here in Austria. If you are going for a walk in the woods you are likely to find these little precious mushrooms along the way or on well known “special places” a little bit deeper in the woods.

My dad loves to go “mushroom hunting” during the summer and always comes back with a big bag full of this yummy treats.

My freezer is already stuffed with little packets of porcini and chanterelles. YUM!

What I found on wikipedia.com about porcini:

The flavor is described as nutty and slightly meaty, with a smooth, creamy texture. This mushroom has a distinct aroma reminiscent of sourdough. It has a higher water content than other edible mushrooms.

When dried, it has more protein than all other commonly consumed vegetables apart from soybeans. However, some of this content is indigestible, though digestibility is improved with cooking.

Porcini are eaten and enjoyed raw, sautéed with butter, ground into pasta, in risotto, in soups, and in many other dishes. They are a feature of many cuisines, including Provençal and Viennese. They are used in soups and consumed blanched in salads in Thailand.