Mushroom Risotto
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Mushroom Risotto calories by ingredient
Introduction
Simple classic style risotto with lots of earthy flavour. Simple classic style risotto with lots of earthy flavour.Number of Servings: 4
Ingredients
-
Arborio Rice 1 cup
Shitake Mushrooms Fresh or reconstituted dried half cup
Other seasonal mushrooms 1 cup
Vegetable Stock, Home prepared 8 Cups(2Litres)
Onion 1 medium
White Wine 250ml
Olive Oil .25 cup
Parmesan Cheese 1 Tbsp
Tips
Mushrooms come in all shapes and sizes as well as flavours. Choose whichever are availale to you and for a touch of class on a budget look for the Reduced stickers in your supermarket sometimes you can get three different mushrooms quite cheaply.
Non vegetarians may choose Chicken stock though Beef may be too strong. Preprepared stock from the supermarket may also be used.
Directions
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