Italian Mushroom Risotto
Authentic Italian Mushroom Risotto. Mushroom stock combined with sauteed mushroom for a delicious risotto cooked al dente, the Italian Way.
Yield: 4 people
Calories: 431kcal
Materials
- 3.5 cups mushroom broth or more as needed
- 3 tbsp olive oil divided
- 1 lb. portobello mushrooms thinly sliced
- 2 medium shallots diced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 tbsp butter
- ¾ cup freshly grated Parmesan cheese
- salt and pepper to taste
- 3 tbsp finely chopped chives
Instructions
- Warm broth in a saucepan over low heat.
- Meanwhile, warm 2 tbsp oil in a saucepan over med-high heat.
- Add mushrooms; cook and stir until soft, about 3 min.
- Remove mushrooms and their liquid to a bowl; set aside.
- Add remaining 1 tbsp olive oil to the saucepan.
- Stir in shallots and cook for 1 minute.
- Add rice and stir until rice is coated, about 2 minutes.
- Pour in wine, stirring until wine is fully absorbed.
- Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
- Add broth, 1 cup at a time, stirring, until the liquid is absorbed and the rice is tender, but al dente about 15-20 min
- Remove from heat.
- Add reserved mushrooms, the liquid, butter, chives, & parmesan
- Season with salt and pepper and serve immediately.
Video
Nutrition
Calories: 431kcal | Carbohydrates: 57g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 1131mg | Potassium: 692mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg