Mushroom Risotto

Name: Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 1 Tbsp butter; 237 milliliters chicken stock (or vegetable, warm); 28 grams dried porcini mushrooms; 1 handful parsley (optional); 2 cloves garlic (chopped); 227 grams mushrooms (sliced, I used a mix of cremini, shiitake and oyster); 1 onion (diced); 118 milliliters parmigiano reggiano (grated); 4 servings salt & pepper to taste; 1 teaspoon thyme (chopped); 0 teaspoons truffle oil (optional); 118 milliliters white wine

Mushroom Risotto might be just the Mediterranean recipe you are searching for. This recipe makes 4 servings with 349 calories, 12g of protein, and 8g of fat each. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have parmigiano reggiano, salt & pepper, garlic, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works well as a pretty expensive main course. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cover the dried porcini mushrooms in the stock and let sit for 20-30 minutes.

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Dried Porcini Mushrooms

Stock

Meanwhile, melt the butter in a pan over medium heat.

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Butter

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Frying Pan

Add the onion and saute until tender, about 5-7 minutes.

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Onion

Add the fresh mushrooms and saute until they turn tender and release their moisture, about 10-15 minutes.

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Fresh Mushrooms

Add the garlic and thyme and saute until fragrant, about a minute.

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Garlic

Thyme

By this time the dried mushrooms should be nice and soft so remove them from the stock, squeezing to drain and reserve all of the liquid.

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Dried Mushrooms

Stock

Chop the reconstituted mushrooms and add them to the sauce pan.

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Mushrooms

Sauce

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Sauce Pan

Add the rice and toast until it starts to turn translucent, about 1-3 minutes.

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Toast

Rice

Add the white wine, deglaze the bottom of the pan and cook while stirring until the wine has disappeared. 1

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White Wine

Wine

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Frying Pan

Mix the stock that the mushrooms were soaked in with another cup of stock and add it to the sauce pan 1/2 cup at a time while stirring until it has disappeared. 1

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Mushrooms

Sauce

Stock

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Sauce Pan

Add the butter and parmigiano reggiano and stir until it has melted. 1

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Parmigiano Reggiano