Mushroom, Chorizo & Pea Risotto
- Stéphanie
- Jun 24
- 3 min read
A comforting, vibrant risotto where smoky chorizo meets earthy mushrooms and sweet peas.
The secret is in the pea bouillon, blended smooth, which gives this risotto its beautiful green colour and a depth of flavour that will have everyone asking for seconds.
Servings
This recipe is for 4 servings
Ingredients:
400 grams Gallo Risotto Selezione Speciale rice (from a 500g packet)
300 grams fresh chorizo, sliced à la coupe and cut into small pieces
2 handfuls of frozen pan-fried mushrooms à la forestière
2 handfuls of frozen peas (i used the Watties brand)
150 grams Granarolo Quattrocento cheese, grated (or Parmesan)
1 white onion, finely chopped
500 milliliters water
1 BIO beef bouillon cube
10 grams salted butter
2 tablespoons olive oil
1 twist of pepper, to taste
Salt (to your liking)
Instructions:
Pan-fry the mushrooms: In a pan on medium heat, add a drizzle of 2 tablespoons olive oil and the 2 handfuls of frozen pan-fried mushrooms à la forestière. Add the 10 grams salted butter and 1 twist of pepper, to taste. Stir repeatedly until all the water from the frozen mushrooms has fully evaporated and they are golden. Set aside.
Prepare the pea and mushroom bouillon: In a separate pot, add the 500 milliliters water, the 1 BIO beef bouillon cube, the 2 handfuls of frozen peas and about 6 to 8 pieces of the cooked mushrooms for flavour. Bring to a boil, stir until the bouillon cube is fully dissolved, then remove from the heat and set aside.
Crisp up the chorizo: Cut the 300 grams fresh chorizo, sliced à la coupe and cut into small pieces into small pieces and pan-fry in a dry pan until slightly crispy on the edges. Set aside.
Blend the bouillon: Take the pea and mushroom bouillon and blend with a hand blender until completely smooth. You should have a unified green bouillon with no visible vegetables. This is what gives the risotto its beautiful colour.
Cook the onion: Heat a clean pan on medium with a drizzle of 2 tablespoons olive oil. Add the 1 white onion, finely chopped and cook until lightly golden and translucent.
Build the risotto: Add the 400 grams Gallo Risotto Selezione Speciale rice (from a 500g packet) to the onions. From the start and throughout the process, stir the rice constantly to prevent sticking, colouration and homogenous heat dispersion. This step is essential for a creamy risotto. After these 3 minutes from the start, begin adding the green bouillon, 2 to 3 ladles at a time. Stir and wait until the liquid is slowly absorbed before adding the next batch. Repeat until the rice is fully cooked with no hard germ remaining. Stir in about half of the 150 grams Granarolo Quattrocento cheese, grated (or Parmesan) and mix vigorously. The risotto is ready when it slides smoothly off your spoon. If it looks too dry, add a touch more bouillon. Remove from the heat and leave to rest for 2 minutes.
Dress and serve: Plate in a deep dish or bowl. Add 2 generous spoons of risotto, top with 1 tablespoon of the cooked mushrooms, 2 tablespoons of the crispy chorizo and finish with a generous round of grated 150 grams Granarolo Quattrocento cheese, grated (or Parmesan). Serve immediately.
Watch me make it!
Serve and Enjoy!
Plate it deep, top it generously and let the green do the talking.
This is the kind of risotto that turns a weeknight into something special. No reservations needed, just a good pan and a little patience.
Bon Appetit!
Notes
The pea and mushroom bouillon is the heart of this recipe. Blending it smooth gives the risotto its stunning green colour and a rounded, earthy sweetness you cannot achieve any other way. Do not skip this step.
For the mushrooms, I use the SuperU frozen pan-fried à la forestière, which is the most affordable option for me and works beautifully.
Comments