This is a great dish to serve on Sunday night when The Sopranos come on. It’s classy and understated. A good way to add more intense mushroom flavor is to throw the mushroom stems in with the chicken stock. Just be sure to brush the mushroom stems first for any loose dirt.

这道菜很适合周日晚上听着女高音吃。这是一道经典的低调的菜，一个很好的增加蘑菇风味儿的方法是把蘑菇茎拿去鸡汤里面煮，不过要记得先把蘑菇茎上的污垢去掉。

Serves 6 to 8

6-8人份

材料：

Extra-virgin olive oil

橄榄油

1 onion, minced

1只洋葱，切碎

2 garlic cloves, minced

2瓣儿蒜，切碎

1 pound assorted mushrooms, such as Portobello, crimini, and chanterelle, stems removed, sliced

1磅约450克蘑菇，去茎，切薄片

Leaves from 3 sprigs fresh thyme

3条新鲜百里香枝上的叶子

2 tablespoons chopped fresh flat-leaf parsley

2汤匙切碎的新鲜平叶欧芹

2 bay leaves

2片月桂叶

Sea salt and freshly ground black pepper

海盐和黑胡椒

2 cups Arborio rice

2杯Arborio 大米

½ cup dry white wine, such as Pinot Grigio

半杯干白葡萄酒，比如说灰皮诺

8 cups Chicken Stock, heated

8杯鸡汤，加热

1 cup frozen sweet peas, run under cool water to thaw

1杯冻甜豌豆，在冷水下冲一下，解冻

2 tablespoons unsalted butter

2汤匙无盐黄油

½ cup freshly grated Parmigiano-Reggiano cheese

半杯新鲜磨碎的帕玛森干酪

Fresh flat-leaf parsley, for garnish

新鲜平叶欧芹，装饰用

步骤：

Place a large, deep skillet over medium heat and drizzle with a 3-count of oil. Add the onion and garlic, and cook, stirring, for 5 minutes, until soft. Toss in the mushrooms and herbs; cook down until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir for a minute or two, until the grains are well coated and opaque. Season again; seasoning in stages makes the rice taste good from the inside out. Stir in the wine and cook a minute to evaporate the alcohol. Pour in 1 cup of the warm stock. Stir with a wooden spoon until the rice has absorbed all the liquid; then add another cup. Keep stirring while adding the stock a cup at a time, allowing the rice to drink it in before adding more. You may not need all the stock. Taste the risotto. It should be slightly firm but creamy—definitely not mushy, but not raw either. Fold in the peas, butter, and Parmigiano cheese. Drizzle with olive oil and garnish with parsley to finish the dish up. Risotto doesn’t like to sit around, so serve it immediately.

中火加热一只大的深的煎锅，淋上油，加入洋葱和蒜，炒一下，搅拌，大约炒5分钟，直到洋葱变软。把蘑菇和香草倒入，炒到蘑菇失水，并且变浅棕色，大约需要10分钟。用盐和黑胡椒调味。加入米粒，炒一两分钟，直到米粒包覆了其他佐料。再加点儿盐和胡椒，拌入葡萄酒，炒一分钟，把酒精挥发掉。倒入一杯热鸡汤。用木勺子搅拌，直到米粒吸收了所有的液体。然后再加一杯鸡汤，继续搅拌，让米粒吸收鸡汤。继续加入鸡汤，搅拌，或许你并不需要那么多鸡汤，尝一下味道，它应该是有点儿硬，但是不是糊状，也不是生的。然后加入豌豆，黄油和干酪。淋上橄榄油，用欧芹装饰即可。调味饭不宜放太久，应该立马解决掉~

特别说明：这道菜出自大神Tyler Florence哦~