Risotto with Wild Mushrooms, Herbs, and Shallots

Name: Risotto with Wild Mushrooms, Herbs, and Shallots
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio rice; 3 teaspoons chopped fresh sage, divided; 3 teaspoons chopped fresh thyme, divided; 2 garlic cloves, minced; 946 milliliters low-sodium chicken broth; 227 grams wild mushrooms, cleaned and thinly sliced; 2 Tbsps olive oil, divided; 118 milliliters grated Parmesan cheese, divided; 6 servings Freshly ground pepper, to taste; 6 servings Sea salt, to taste; 2 shallots, minced; 2 Tbsps unsalted butter, divided; 59 milliliters white wine (such as Chardonnay)

Risotto with Wild Mushrooms, Herbs, and Shallots is a gluten free side dish. One portion of this dish contains roughly 11g of protein, 12g of fat, and a total of 337 calories. This recipe serves 6. Head to the store and pick up shallots, pepper, wine, and a few other things to make it today. It is a reasonably priced recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.

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Broth

Equipment you will use

Sauce Pan

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saut pan over medium-high heat until butter melts.

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Olive Oil

Butter

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Frying Pan

Add mushrooms and 2 teaspoons each sage and thyme; saut, stirring frequently, 4 minutes or until mushrooms are soft and light brown but not completely cooked.

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Mushrooms

Thyme

Sage

Remove mushrooms from pan, and set aside.

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Mushrooms

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Frying Pan

Reduce heat to medium, and heat remaining olive oil and butter in the same pan.

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Olive Oil

Butter

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Frying Pan

Add shallot, and saut stirring constantly, 2 minutes or until tender and translucent.

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Shallot

Add garlic, and saut, stirring constantly, 1 minute more.

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Garlic

Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.)

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Grains

Rice

Add white wine, and cook 30 seconds or until most of it evaporates.

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White Wine

Add 1 cup chicken broth, and stir constantly until mostly absorbed.

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Chicken Broth

Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.

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Broth

Rice

Stir in cooked mushrooms, any collected juices, and remaining herbs. Reduce heat to low, and cook 2 minutes or until mushrooms are warmed through.

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Mushrooms

Herbs

Add a little more chicken broth if risotto gets too dry. Stir in 1/4 cup Parmesan, sea salt, and pepper. Top with remaining Parmesan, and serve warm.

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Chicken Broth

Parmesan

Sea Salt

Pepper

The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.

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Rice

The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.

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Olive Oil

Butter

Rice

The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.

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Broth