Mushroom Risotto

Name: Mushroom Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 2 bay leaves; 2 Tbsps butter; 454 grams fresh portobello and crimini mushrooms, sliced; 28 grams dried porcini mushrooms, wiped of grit; 118 milliliters dry white wine; 2 Tbsps fresh thyme, chopped; 2 garlic cloves, minced, divided; 2 liters chicken broth, low sodium; 3 Tbsps olive oil, divided; 1 onion, diced, divided; 118 milliliters fresh Parmesan cheese, grated; 2 Tbsps fresh Italian parsley, chopped; 6 servings Fresh Italian parsley, for garnish; 6 servings Salt and pepper; 1 Tbsp truffle oil

The recipe Mushroom Risotto could satisfy your Mediterranean craving in roughly 45 minutes. This recipe serves 6. One serving contains 498 calories, 17g of protein, and 18g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of arborio rice, porcini mushrooms, portobello and crimini mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It works well as a rather expensive main course. It is a good option if you're following a gluten free diet.

Instructions

Heat the chicken broth in a medium saucepan and keep warm over low heat.

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Chicken Broth

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Sauce Pan

Heat 1 tablespoon of oil in a large skillet over medium heat.

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Cooking Oil

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Frying Pan

Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.

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Garlic

Clove

Onion

Add the fresh mushrooms, herbs and butter.

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Fresh Mushrooms

Butter

Herbs

Saute for 3 to 5 minutes until lightly browned, season with salt and pepper.

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Salt And Pepper

Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper.

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Dried Porcini Mushrooms

Cracked Pepper

Chicken Broth

Truffle Oil

Salt

Saute 1 minute then remove from heat and set aside.

Coat a saucepan with remaining 2 tablespoons of oil.

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Cooking Oil

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Sauce Pan

Saute the remaining 1/2 onion and garlic clove.

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Whole Garlic Cloves

Onion

Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.

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Grains

Rice

Wine

Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.

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Broth

Rice

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Ladle

Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.

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Broth

Rice

Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

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Parmesan

Truffle Oil

Mushrooms

Parsley

Rice

Equipment

Sauce Pan

Frying Pan

Ladle

Ingredients

Servings:

fresh portobello and crimini mushrooms, sliced 28grams

dried porcini mushrooms, wiped of grit 118milliliters

dry white wine 2Tbsps

fresh thyme, chopped 2

garlic cloves, minced, divided 2liters

chicken broth, low sodium 3Tbsps

olive oil, divided 1

onion, diced, divided 118milliliters

fresh Parmesan cheese, grated 2Tbsps

fresh Italian parsley, chopped 6servings

Fresh Italian parsley, for garnish 6servings

Salt and pepper 1Tbsp

truffle oil

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. 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. You could try Barone Ricasoli Colledila Chianti Classico Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 85 dollars per bottle.