RecipesMagazine

Mushroom Risotto

Mushroom Risotto
Mushroom Risotto might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free recipe has 420 calories, 12g of protein, and 17g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Mediterranean cuisine. Head to the store and pick up arborio rice, flat-leaf parsley, garlic clove, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
In a heatproof bowl, cover the dried porcini with the hot water and let the mushrooms soak until they are softened, about 20 minutes. Lift the porcini from the soaking liquid, then rinse and coarsely chop them. Slowly pour the porcini soaking liquid into a measuring cup, stopping just before you reach the grit at the bottom.
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MushroomsMushrooms
WaterWater
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Measuring CupMeasuring Cup
BowlBowl
2
Melt 2 tablespoons of the unsalted butter in a medium skillet.
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Unsalted ButterUnsalted Butter
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Frying PanFrying Pan
3
Add the enoki mushrooms in an even layer, season with salt and pepper and cook over moderate heat, without stirring, until the mushrooms are golden brown, about 4 minutes. Stir the enoki and cook until evenly browned and crisp, about 1 minute longer. Using a slotted spoon, transfer the enoki mushrooms to a paper towel to drain.
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Enoki MushroomsEnoki Mushrooms
Salt And PepperSalt And Pepper
MushroomsMushrooms
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4
Add 1/2 tablespoon of the olive oil to the medium skillet.
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Olive OilOlive Oil
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5
Add the shiitake mushrooms and season with salt and pepper. Cover and cook the mushrooms over moderate heat until golden, about 4 minutes. Uncover and cook, stirring, until the mushrooms are browned all over, about 2 minutes longer. Cover and set aside.
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Shiitake MushroomsShiitake Mushrooms
Salt And PepperSalt And Pepper
MushroomsMushrooms
6
In a medium saucepan, bring the chicken stock and the porcini soaking liquid to a boil. Cover the stock and reduce the heat to low.
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7
In a large saucepan, heat the remaining 1 tablespoon of olive oil.
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8
Add the onion, garlic and thyme and cook over moderate heat until the onion is golden, about 4 minutes.
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OnionOnion
ThymeThyme
9
Add the rice and cook, stirring, until coated with oil.
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RiceRice
Cooking OilCooking Oil
10
Add the wine and simmer until almost evaporated, about 1 minute.
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WineWine
11
Add enough hot stock to cover the rice and cook, stirring constantly, until it is absorbed. Continue to add the stock, 1 cup at a time, stirring constantly until it is absorbed between additions. The risotto is done when the rice is just tender and creamy, about 25 minutes total.
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RiceRice
12
Stir in the reserved porcini and shiitake mushrooms, the remaining 1 tablespoon of butter and the 2 tablespoons of Parmesan cheese. Season with salt and pepper.
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Shiitake MushroomsShiitake Mushrooms
ParmesanParmesan
Salt And PepperSalt And Pepper
ButterButter
13
Add the enoki to the shiitake skillet. Cook over high heat, stirring, until hot. Spoon the mushroom risotto into shallow bowls. Top the risotto with the fried enoki mushrooms and chopped parsley and serve with more Parmesan cheese.
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Enoki MushroomsEnoki Mushrooms
ParmesanParmesan
MushroomsMushrooms
ParsleyParsley
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BowlBowl
14
Make Ahead: The shiitake and enoki mushrooms can be prepared through Step 3 early in the day and kept at room temperature.
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Enoki MushroomsEnoki Mushrooms
DifficultyHard
Ready In45 m.
Servings4
Health Score14
Gluten Free
CuisinesMediterraneanItalianEuropean
DietsGluten Free
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