Chef Richard Rayment and our culinary team are pleased to share a favorite Action Kitchen recipe.  Bon appetit!

Wild Mushroom and Pea Risotto with a Parmesan Crisp
Serves: 5
2 qts.      Chicken or vegetable stock
¼ c.        Butter
2 Tbsp.   Olive oil
2 c.         Shallots finely chopped
1 Lbs.     Mixed mushroom clean and chopped
2             Garlic cloves mined
1 ½  c.    Arborio Rice
2/3 c.     Dry white wine
1 c.        Fresh peas
2/3 c.     Grated Parmesan cheese 
Salt and fresh ground pepper
        
Directions:
Bring stock to a gentle boil. Melt the butter in a large pan add the olive oil, add the shallots and sauté until tender about 5 minutes. Add the mushroom and garlic, sauté for about 5 minutes until tender and juice has evaporated. Stir in the Rice let it toast for a few minutes add the wine cook until the liquid is absorbed stirring often about 2 minutes. Add 1 cup of hot broth, simmer over medium heat until the liquid is absorbed, stirring often about 3 minutes. Continue to cook until the rice is creamy adding more broth by cup and stirring often about 28 minutes. Stir in the peas. Mix in the Parmesan. Season with salt and pepper to taste.


Parmesan Crisp 
Makes 8 to 10 
½ c.    Parmesan grated

Pour a heaping tablespoon of Parmesan onto a silicone lined baking tray. Lightly pat down repeat with remaining cheese spacing about ½ inch apart. Bake for 2 to 5 minutes until golden and crisp look. Let cool and arrange on top of risotto.