Recipes Ingredients Pasta and Grains Rice Recipes Shiitake and Snap-Pea Risotto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 45 mins Servings: 4 Meaty shiitakes add a filling note to this fragrant snap-pea accented risotto. Ingredients 1 2-inch piece ginger, plus 2 teaspoons minced ginger 4 cloves garlic, plus 2 teaspoons minced garlic 8 ounces shiitake mushrooms, stems and caps separated 12 cilantro stems, plus leaves for serving Coarse salt and freshly ground pepper 5 tablespoons unsalted butter 1 tablespoon low-sodium soy sauce, plus more for serving 1 ½ cups arborio rice ½ cup dry white wine, such as Sauvignon Blanc 2 cups sugar snap peas (8 ounces), trimmed and sliced Directions In a saucepan, bring ginger piece, garlic cloves, mushroom and cilantro stems, 1 tablespoon salt, and 8 cups water to a simmer. In a large straight-sided skillet, heat 2 tablespoons butter over high. Add mushroom caps and a pinch of salt; cook, stirring occasionally, until browned, 5 minutes. Transfer to a bowl; stir in soy sauce. Melt remaining butter in skillet over medium. Add rice and minced ginger and garlic; cook, stirring, until rice is toasted, 3 to 4 minutes. Add wine; cook until evaporated. Add 1/2 cup broth; cook, stirring, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring, until rice is al dente, about 25 minutes. Stir in snap peas; cook until tender, about 7 minutes more. Remove from heat and stir in mushroom caps; season with salt and pepper. Serve, with cilantro leaves and a drizzle of soy sauce. Rate it Print