Serves 4
1 tbsp (15 mL) black peppercorns, toasted
1 lb (455 g) mixed fresh mushrooms such as cremini, enoki, king, oyster and shiitake
Kosher salt
2 tbsp (30 mL) olive oil
1 tsp (5 mL) chopped garlic
¼ cup (60 mL) chopped shallots
1½ cups (375 mL) risotto rice
½ cup (125 mL) white wine
6 cups (1.5 L) warm chicken stock, divided
¼ cup (60 mL) finely grated
Parmigiano-Reggiano
¼ cup (60 mL) grated pecorino
3 cups (750 mL) arugula
Heat a medium saucepan over high heat. Add peppercorns. Toast them, swirling the pan occasionally until the peppercorns begin to wiggle and pop, about 1 minute. Remove from heat. Let cool. Crush the peppercorns to a course texture using a mortar and pestle or the back of a knife. Reserve.
Chop mushrooms into ½-inch (1-cm) pieces. If using shiitake, discard the stem. Heat a large, wide sauté pan over high heat. Add mushrooms and cook in dry pan until all the moisture has evaporated. Remove from heat and sprinkle with salt. Transfer to a plate and reserve. Wipe pan clean.
Return pan to stove over medium heat. Add oil. Add garlic and shallots and cook until softened, about 1 minute. Add rice and stir until evenly coated with oil. Add wine and cook until wine has evaporated.
Add ½ cup (125 mL) warm chicken stock to rice and stir constantly until it has been absorbed. Repeat, adding liquid by the ½ cup (125šmL) and stirring each time until absorbed, until rice is tender and al dente, about 20 minutes. Remove from heat. Stir in cheeses then mushrooms, arugula and all but 1 tsp (5 mL) reserved pepper. Divide between plates and top with more cheese and remaining pepper.