Mushroom Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Arborio Rice 1 cupShitake Mushrooms Fresh or reconstituted dried half cupOther seasonal mushrooms 1 cupVegetable Stock, Home prepared 8 Cups(2Litres)Onion 1 mediumWhite Wine 250mlOlive Oil .25 cupParmesan Cheese 1 Tbsp
Preparation
Chop mushrooms into slices and dice onions finely
Bring stock to the boil and simmer
Cooking
Heat oil in large non stick frying pan. Add onions & mushrooms and cook until onions are clarified but not browned.
Remove Mushrooms and onions. Ensure oil is very hot.
Add Arorio Rice to the oil and fry for 1 minute stirring continuously.
Add wine to deglaze the pan allow to boil almost completely away stirring continuously.
Ladle the stock one ladle at a time into the rice which should boil immediately. Wait till almost all stock has been absorbed before adding the next ladle to the frying pan. Before adding the last two ladles add the onion and the mushrooms back into the pan and stir well.
After the last of the stock has been added the rice should have a creamy soft texture with each grain still being quite separate. If the texture is becoming too gluggy then hold back some stock. If still too firm after adding the last of the stock add some boiling water to finish
Serving Size: Makes four entree sized servings
Chop mushrooms into slices and dice onions finely
Bring stock to the boil and simmer
Cooking
Heat oil in large non stick frying pan. Add onions & mushrooms and cook until onions are clarified but not browned.
Remove Mushrooms and onions. Ensure oil is very hot.
Add Arorio Rice to the oil and fry for 1 minute stirring continuously.
Add wine to deglaze the pan allow to boil almost completely away stirring continuously.
Ladle the stock one ladle at a time into the rice which should boil immediately. Wait till almost all stock has been absorbed before adding the next ladle to the frying pan. Before adding the last two ladles add the onion and the mushrooms back into the pan and stir well.
After the last of the stock has been added the rice should have a creamy soft texture with each grain still being quite separate. If the texture is becoming too gluggy then hold back some stock. If still too firm after adding the last of the stock add some boiling water to finish
Serving Size: Makes four entree sized servings
Nutritional Info Amount Per Serving
- Calories: 339.7
- Total Fat: 14.0 g
- Cholesterol: 0.9 mg
- Sodium: 1,906.9 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 1.3 g
- Protein: 4.1 g
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