Sometimes you just need a quick and easy side dish. Nothing fancy, but still tasty. And for my money, this Italian staple fills the bill perfectly. But please note – this side dish is never going to be a rock star. But what it does deliver is simplicity and enough flavor to compliment any chicken, beef, pork, or seafood entrée. Basically, any main that requires a starchy companion.  

And don’t we all need that side dish that enhances the dining experience but doesn’t threaten to replace the main dish as the star of the show. Sometimes, all we need from a dish is for it to be a filler. Something to complete the meal, but not take away from the perfect chop, meatloaf, or fried chicken breast you are also serving.

Not all dishes need to be so exciting as to detract from the entrée. Think of all the wonderful meals you’ve eaten in restaurants. Not all the sides are fantastic. But rather, they are on the plate to be that other taste or texture needed so that your mouth doesn’t get bored.

I cannot count the number of times I have been halfway through a fantastic creamy rich pasta, for example, when all of a sudden, I would give anything for a whole different taste sensation. Perhaps a salad with a vinegar dressing or a hunk of crusty bread. Because, bottom line, too much of a wonderful flavor or mouth feel, no matter how much you like the dish, can suddenly become unappetizing.

So, keep this recipe in mind when you need a delicious and easy to prepare filler. And no, when I discussed this with the Risi E Bisi I prepared the other evening, it took no offence at being considered a “filler” dish. In fact, it took great pride at being considered one of the tastiest and creamiest starch dishes ever to be served with baked, fried, or braised meat or fish. (I truly enjoy talking with intelligent and sophisticated ingredients like Arborio rice. So much better than talking to a rutabaga, for example. Kind of like discussing the state of our nation with liberal conservatives or conservative liberals rather than radical zealots on the far left or far right of the political spectrum.)    

Well, that’s all I have to say for today. And for some of you, you might feel I have already said too much. If I have offended you in any way, I apologize. But I am going to continue speaking my mind. For me there will always be gray. And if someone or some cause only sees matters in white or black, with no consideration for gray, I see red!

But as always, I still wish peace and love to everyone.  

2 c. chicken stock

1 T. extra virgin olive oil

1 T. finely chopped shallot

1 cloves garlic, chopped

½ rounded c. Arborio rice

1 T. dry white wine

pinch kosher salt

freshly ground black pepper

½ c. frozen petite peas

¼ c. grated Parmigiano-Reggiano  

Place chicken stock in a small pot and warm over low heat.

Heat a medium sized heavy pan over medium heat. Add extra-virgin olive oil and shallot. Cook for a couple of minutes. Add garlic. Sauté for 1 minute, then add the Arborio rice.

Toast the Arborio rice for about 2 minutes, then add the wine, salt, and pepper. Quickly ladle in ⅓ cup of the stock. Bring to a simmer. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, about 22 minutes.

Stir in peas and cheese and taste and adjust seasoning. Serve immediately.

In an effort to always deliver new, interesting, and tasty dishes for every culinary occasion, I have a pretty good record. The percentage of wins over “egad, what in the hell is that” is definitely in my favor. But sometimes I even impress myself. And the other evening when we sat down to a dinner of Roasted Leg of Lamb with Garlic, Rosemary, Thyme, and Dijon Mustard (of course the recipe is on this site), this risotto dish, and a simple salad, I felt like standing up at the dinner table and taking a well-deserved bow. I didn’t of course, because Mr. C. is, I’m sure, already wondering what happened to the relatively sane woman he married. (Being quarantined has had a bit of a negative effect on me.) So, such a daring and unprecedented move might have caused him even more reason to be concerned. So, I simply sat there and listened to him tell me how greatly he had enjoyed the risotto with the lamb. But in all honesty, I had only been the technician. A good technician, but never-the-less, I had simply prepared a recipe I had found on the internet. OK, I had changed Giada’s recipe a bit. But she deserves the real praise for this dish.

Which made me start to think. How and why do any of us learn to cook? Is it by watching our parents cook while we are young? Or is it from a fear of starvation? Or learn by reading cookbooks or reading recipes on-line? Or as my case, all of the above in addition to a desire to feed my family delicious and nourishing meals? Whatever the reasons, at one time all of us were novices in the kitchen. But we are so lucky now. Because of the internet, we can all profit from other cook’s vast experience as we continue to up our own game. I know I am a far better cook because of all the knowledge and tips I have learned by reading other people’s blogs. So, I just want to take this opportunity to say thank you to all those fine folks. But back to this recipe.

It’s divine! What a wonderful combination of flavors. And fairly simple to throw together. Yes, you have to keep an eye on it. You have to stir it periodically and add broth when needed. But if you are already doing other things in the kitchen, what’s one more simple task? And believe me, this dish is worth the effort. I hope you will give it a try. And thank you Giada for another wonderful recipe.

As always, have fun in your kitchen. Try new recipes. Some you will love, others not so much. But you will have at least broken out of the same old mold. I’m sure I’m going to offend someone by making my next statement. But make it I must! If I had to live within a strict regimen of the same dish every Monday, for example – meatloaf Monday, I’d go bonkers. I’d run screaming out the front door and never look back.

Remember, everyone loves surprises. Especially kids. And with so many fabulous recipes just waiting to be prepared, why not take a chance once in a while. And this recipe would be a good one to start with. Except, maybe not if you have young children. Mushrooms, green onions, and peas are not every young child’s favorite food. But anyone of the adult persuasion should have no problem accepting mushrooms, green onions, and peas into their lives.

So, as always, peas and love to all. (Sorry, I just couldn’t help myself!)

½ c. water

¼ c. chopped dried porcini mushrooms

2 T. unsalted butter, divided

1 T. extra virgin olive oil

4-6 thinly sliced green onions (save a tiny bit for garnish)

8-10 button mushrooms, finely chopped

2 garlic cloves, finely minced

¾ c. Arborio rice

¼ tsp. kosher salt

freshly ground black pepper  

⅓ c. dry white wine

3-4 c. chicken or vegetable broth

¼ c. frozen petite peas, thawed

⅓ c. grated Parmesan cheese

Bring the water to a boil in a small pan. Add the dried porcini mushroom pieces. Remove from heat and set aside. 

Melt 1 tablespoon of the butter in a heavy large saucepan over medium heat. Add the olive oil. Add the green onions and chopped button mushrooms; sauté until the mushrooms are tender, about 4 minutes. Add the garlic and cook for 1 minute. Using a slotted spoon, transfer the hydrated porcini mushrooms to the saucepan.   

Stir in the rice, salt, and pepper. Stir and let the rice toast for a couple of minutes. Add the wine; cook until the liquid is absorbed.

Bring the broth to a simmer in a saucepan. Add 1 cup of hot broth to the rice; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook, adding broth as needed, until the rice is just tender and the mixture is creamy, about 20 minutes. (The rice will absorb 3 to 4 cups of broth). Stir in the peas, Parmesan cheese, and remaining 1 tablespoon of butter. Adjust seasoning, garnish with a bit of green onion, and serve immediately.