Mushroom Risotto

Name: Mushroom Risotto
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 473 milliliters flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces; 158 milliliters brandy, vermouth, or dry white wine; 1 liters chicken stock* (use vegetable stock for vegetarian option); 79 milliliters peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped); 414 milliliters arborio rice or other risotto rice; 79 milliliters freshly grated Parmesan cheese; 1 serving Salt and freshly ground black pepper; 2 Tbsps chopped fresh parsley or chives

Mushroom Risotto takes around 55 minutes from beginning to end. This recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 613 calories, 18g of protein, and 12g of fat per serving. This recipe serves 4. It is a pretty expensive recipe for fans of Mediterranean food. A mixture of butter, parsley, shallots, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a main course.

Instructions

Bring stock to a simmer in a saucepan.

Ingredients you will need

Stock

Equipment you will use

Sauce Pan

Sauté the mushrooms: Melt the butter in a wide saucepan over medium-high heat.

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Mushrooms

Butter

Equipment you will use

Sauce Pan

Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and let the mushrooms cook in their own juices before adding the butter).

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Chanterelle Mushrooms

Mushrooms

Shallot

Butter

Add the rice and stir to combine.

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Rice

Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.

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Brandy

simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto.

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Sauce

Stock

Rice

Equipment you will use

Frying Pan

Wait until the stock is almost completely absorbed before adding the next 1/2 cup.

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Stock

This process will take about 25 minutes. The rice should be just cooked and slightly chewy.

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Rice

in the Parmesan cheese and season to taste with salt and pepper.

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Parmesan

Salt And Pepper

Garnish with chopped fresh parsley or chives.

Ingredients you will need

Fresh Parsley

Chives

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

2Tbsps

butter 473milliliters

flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces 158milliliters

brandy, vermouth, or dry white wine 1liters

chicken stock* (use vegetable stock for vegetarian option)79milliliters

peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)414milliliters

arborio rice or other risotto rice 79milliliters

freshly grated Parmesan cheese 1serving

Salt and freshly ground black pepper 2Tbsps

chopped fresh parsley or chives

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Risotto. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.