Mushroom Risotto

Name: Mushroom Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 227 grams baby bella (cremini) mushrooms, thinly sliced; 2 bay leaves; 2 Tbsps butter; 227 grams button mushrooms, thinly sliced; 28 grams dried porcini mushrooms, cleaned; 118 milliliters dry white wine; 2 Tbsps fresh thyme, chopped; 2 teaspoons medium garlic cloves, minced (about; 4 servings Kosher salt and freshly ground black pepper; 2 liters low-sodium homemade or store-bought low sodium chicken stock; 2 Tbsps olive oil; 158 milliliters fresh Parmesan cheese, grated; 118 milliliters large shallot, diced (about

Mushroom Risotto is a gluten free main course. This recipe serves 4. One portion of this dish contains about 26g of protein, 21g of fat, and a total of 688 calories. A mixture of shallot, olive oil, bay leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

In a medium saucepan, bring chicken broth to a simmer. Keep warm.

Ingredients you will need

Chicken Broth

Equipment you will use

Sauce Pan

Pour 1 cup of warmed chicken broth into a small bowl.

Ingredients you will need

Chicken Broth

Equipment you will use

Bowl

Add dried mushrooms and cover.

Ingredients you will need

Dried Mushrooms

Let soak until softened, about 15 minutes.

Remove mushrooms and set aside. Return mushroom broth back to pan with chicken broth.

Ingredients you will need

Broth

Mushrooms

Equipment you will use

Frying Pan

Heat oil in a large saucepan over high heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add button and baby bella mushrooms, season with salt and pepper, and cook, stirring occasionally, until well browned, about 8 minutes.

Ingredients you will need

Crimini Mushrooms

Salt And Pepper

Add rehydrated porcini and continue to cook, stirring occasionally, until liquid is evaporated, about 2 minutes.

Add shallot, garlic, and thyme. Season with salt and pepper, and cook, stirring, until fragrant, about 1 minute.

Ingredients you will need

Salt And Pepper

Shallot

Garlic

Thyme

Add butter and rice and cook, stirring, until rice begins to turn translucent, about 1 minute.

Ingredients you will need

Butter

Rice

Add wine and bay leaves and cook until wine mostly absorbed.

Ingredients you will need

Bay Leaves

Wine

Add all except 1 cup of chicken stock and bring to a rolling boil, stirring occasionally. Cover and reduce heat to lowest setting. Cook for 10 minutes, stir, replace cover, and continue cooking until water is mostly absorbed, about 10 minutes longer. Stir in remaining cup of chicken stock, Parmesan, and parsley and season to taste with salt and pepper. Rice should be creamy and settle into a puddle slowly when spooned onto a plate. If too thick, thin out the rice with water or more stock.

Ingredients you will need

Salt And Pepper

Stock

Parmesan