Gourmet Mushroom Risotto
Course: RecipesCuisine: Italian
Servings
6
Prep time
20
minutesCooking time
30
minutesCalories
431
kcalTotal time
50
minutesAuthentic Italian-style risotto cooked the slow and painful way, but oh so worth it. It complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
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Ingredients
6 cup 6 Chicken broth, divided
3 tbsp 3 Olive oil, divided
1 lb 1 Portobello mushrooms, thinly sliced
1 lb 1 White mushrooms, thinly sliced
2 2 Shallots, diced
1 1/2 cup 1 1/2 Arborio rice
1/2 cup 1/2 Dry white wine
Sea salt to taste
Fresh ground black pepper, to taste
3 tbsp 3 Chives, finely chopped
4 tbsp 4 Butter
1/3 cup 1/3 Parmesan cheese, freshly grated
Directions
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until so, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots.rnCook 1 minute. rnAdd rice, stirring to coat with oil, about 2 minutes. rnWhen the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. rnAdd 1/2 cup broth to the rice, and stir until the broth is absorbed. rnContinue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts
- Serving Size: 1g
- Calories: 431kcal
- Carbohydrates: 56.6g
- Protein: 11.3g
- Fat: 16.6g
- Cholesterol: 29.3mg
- Sodium: 1130mg
