Freshly ground black pepperto taste, about ¼-1/2 teaspoon
For finishing
4-6tablespoonsbutteroptional, but strongly recommended
½cup (0.9 ounces)freshly grated Parmesan cheeseoptional, but strongly recommended
6sprigsfresh parsley, basil, or mintleaves chopped into small pieces
4largefried or poached eggsoptional
red pepper flakesto taste
kosher salt and freshly ground black pepperto taste
Instructions
Heat the oil in a large Dutch oven over medium-low heat. Add the onion and salt, sauté for 5-10 minutes until soft but do not let the onion brown. Meanwhile, mince the garlic and slice the mushrooms.
Stir the minced garlic into the pot with the onions and cook for 30-60 seconds, until the garlic is fragrant. Add the sliced mushrooms, and cook for another 5-7 minutes, until the mushrooms are softened.
Add the rice to the pot, stir for a few seconds, then pour in the stock. Bring the stock to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 45 minutes (no peaking necessary).
After 45 minutes, remove the lid and continue simmering the brown rice risotto another 15-20 minutes, until the rice is al dente and almost all of the liquid has evaporated (you want a little left so the dish is creamy).
Stir in the defrosted peas, then the grated Parmesan and lemon zest, and finally the lemon juice and freshly ground black pepper. If using, stir in the butter, additional Parmesan cheese, and chopped herbs. Serve immediately, optionally with a fried or poached egg on top.