This Mushroom & Pea Risotto has a special place in my heart – it takes me back to when we were living in France for 2 months – we found a $3 bottle of white Bordeaux that elevated a risotto we had been making for years. Now I have a new spin on it… my updated version has sake and Japanese pepper for incredible taste!
Why this Recipe Works
I love risotto! It’s an amazing dish for including many of my favorite ingredients and the rice absorbs all the great flavors. They work best with short rice like Arborio rice, so that you get that creamy consistency.
I add Japanese pepper, which adds elements of citrus and spice throughout the risotto. The flavor profile is also enhanced by the infused sake. The blend of flavors is just so balanced and tasty throughout this dish.
Ingredients & Substitutions
arborio rice – one type of risotto rice, and the kind I almost always use. It is wider, short-grain rice that is firm, creamy, and chewy.
Japanese pepper – adds a tang to the dish, and is made from dried and ground husk of Szechuan pepper. It isn’t spicy, but instead citrusy and even a bit floral. You can find it on Amazon and in Asian markets.
sake – adds a subtle, wonderful flavor to the risotto that pairs great with the Japanese pepper. You can substitute with a dry, white wine.
mushrooms – use your favorite mushrooms. I have made this recipe with crimini, shitake, chanterelle, and more. If you are using a dense mushroom, make sure to thinly slice.
How to Make this Recipe
Heat the broth on the stove, lower to a simmer, and leave on. In the meantime, heat the olive oil over medium heat. Add the onion and garlic and saute until translucent (5-10 minutes).
Add the mushrooms, season with salt, and cook until tender 5-10 minutes. Add the rice and Japanese pepper and stir constantly ~2 minutes. Raise the heat to medium-high.
Deglaze the pan with the sake. Lower back to medium once it begins to boil. Stir constantly. Cook down until there is barely any liquid.
Add 1 ladle of stock and cook down, stirring continuously, until there is barely any liquid. Repeat until the rice is cooked, al dente.
Take off the heat. Immediately stir in the peas, and grated parmesan, then season with salt and pepper.
Top with parmesan shavings and serve a generous portion.
More Delicious Rice Recipes
If you love this recipe, I recommend you taste some of these dishes!
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Mushroom & Pea Risotto
Print Recipe SaveIngredients
- 1 onion diced
- 4 cloves garlic minced
- 3 tbsp olive oil
- 1 lb. mushrooms
- 1 1/2 cup arborio rice
- 1.5 cups sake or white bordeaux
- 3 cups vegetable stock
- 1/4 cup parmesan grated, plus parmesan shavings for garnish
- 1.5 cups frozen peas
- 1 tsp Japanese pepper aka sansho
- salt to taste
Instructions
- Heat the broth on the stove, lower to simmer and leave on.
- In the meantime, heat the olive oil over medium heat.
- Add the onion and garlic and sautee until translucent (5-10 minutes).
- Add the mushrooms, season with salt and the Japanese pepper and cook until tender 5-10 minutes.
- Add the rice and stir constantly ~2 minutes. Raise the heat to medium high.
- Deglaze with the sake. Lower back to medium once it begins to boil. Stir constantly. Cook down until there is barely any liquid.
- Add 1 ladle of stock and cook down, stirring continuously, until there is barely any liquid. Repeat until the rice is cooked al dente.
- Take off the heat. Immediately stir in the peas, grated parmesan, season with salt and pepper.
- Top with parmesan shavings and serve.