Risotto with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* Mushrooms, fresh, 4 cup, pieces or slices* White Rice, glutinous, 1 cup* White Wine, 1 glass (3.5 fl oz)* Shallots, 4 tbsp chopped* Olive Oil, 3 tbsp* Chicken stock, 2 cup* Butter, unsalted, 1 tbsp* Parmesan Cheese, grated, 1 oz* Pepper, black, 1 dash* Salt, 1 dash* Parsley, chopped, 0.5 cup
Clean the mushrooms, whichever you will use. Chanterelles have a strong aroma, i wouldn't replace them by Portobello alone, using part Shiitake and part Portobello buttons would be a good idea. If you want to use Chanterelles as I do but cannot get them fresh, you can look if you can get them canned.
Sautee the chopped shallots in 1 tbsp of the olive oil in a heavy casserole. Add the rice and stir until the rice is "glazed" and looks slightly transparent.
Add the wine and allow it to be soaked up by the rice, constantly stirring. Then add the chicken stock ladle by ladle, waiting until the liquid has almost disappeared each time.
It is useful to keep the chicken stock hot on another burner so it doesn't take as long to get back to a boil every time, but it is not absolutely necessary to do this.
Continue like this, stirring regularly, until most of the chicken stock is gone and the rice looks plump and soaked and has only a little bite to it.
In another pan or casserole sautee the mushrooms in the rest of the olive oil, add them to your rice and season with pepper, salt and chopped parsley.
Vigorously stir in the parmesan cheese and the dab of butter - for the italian cook this is a very important part because you have to stir up all the rice starch that may have settled at the bottom of your casserole and this gives the risotto the rich creamy texture.
This makes a side dish for 4, it is excellent with a steak or fillet of beef. As a main course it serves 2-3.
Number of Servings: 4
Recipe submitted by SparkPeople user BINEMELLES.
Sautee the chopped shallots in 1 tbsp of the olive oil in a heavy casserole. Add the rice and stir until the rice is "glazed" and looks slightly transparent.
Add the wine and allow it to be soaked up by the rice, constantly stirring. Then add the chicken stock ladle by ladle, waiting until the liquid has almost disappeared each time.
It is useful to keep the chicken stock hot on another burner so it doesn't take as long to get back to a boil every time, but it is not absolutely necessary to do this.
Continue like this, stirring regularly, until most of the chicken stock is gone and the rice looks plump and soaked and has only a little bite to it.
In another pan or casserole sautee the mushrooms in the rest of the olive oil, add them to your rice and season with pepper, salt and chopped parsley.
Vigorously stir in the parmesan cheese and the dab of butter - for the italian cook this is a very important part because you have to stir up all the rice starch that may have settled at the bottom of your casserole and this gives the risotto the rich creamy texture.
This makes a side dish for 4, it is excellent with a steak or fillet of beef. As a main course it serves 2-3.
Number of Servings: 4
Recipe submitted by SparkPeople user BINEMELLES.
Nutritional Info Amount Per Serving
- Calories: 245.7
- Total Fat: 13.6 g
- Cholesterol: 17.0 mg
- Sodium: 354.4 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.5 g
- Protein: 9.6 g
Member Reviews
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SUSANWISBE
This was the first time I had ever attempted risotto.I was always afraid because so many times when I have it in restaurants it is either bland, or sticky or just yucky.The only change that I made was that I added just a teeny-tiny bit of garlic powder to it at the end but that's just my taste.Easy! - 5/18/09
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SUEPERSTARS
Delicious! I used a mix of fresh mushrooms because I couldn't find chanterelles, & I also added thyme and sage because I just love those with mushrooms. I think this is a great basic recipe - delicious on its own, but so much potential for adapting it with other ingredients. I will make this again! - 10/1/11