Gourment Mushroom Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 cups vegetable or chicken broth, divided 2 tablespoons olive oil, divided 11 oz. portobello mushrooms, thinly sliced 11 oz. white mushrooms, thinly sliced 1 small onion, diced 1 cup Arborio rice 1/3 cup dry white wine sea salt to taste freshly ground black pepper to taste 2 tablespoons finely chopped chives 2 tablespoons and 2 teaspoons butter 3 tablespoons and 1-3/4 teaspoons freshly grated Parmesan cheese
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 soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue 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.
Note: This can serve as a meal, side dish, or a base for you to add meat to it as well. Obviously, if you use the chicken broth or the meat, it won't be vegetarian anymore. :) Enjoy!
***I haven't checked to see how much exactly a serving is...I usually just divide in quarters by cutting through it. I will edit this recipe the next time we make it.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue 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.
Note: This can serve as a meal, side dish, or a base for you to add meat to it as well. Obviously, if you use the chicken broth or the meat, it won't be vegetarian anymore. :) Enjoy!
***I haven't checked to see how much exactly a serving is...I usually just divide in quarters by cutting through it. I will edit this recipe the next time we make it.
Nutritional Info Amount Per Serving
- Calories: 257.7
- Total Fat: 13.0 g
- Cholesterol: 16.5 mg
- Sodium: 674.7 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 0.4 g
- Protein: 10.0 g
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