Three-Mushroom Risotto

Name: Three-Mushroom Risotto
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp balsamic vinegar; 828 milliliters chicken broth (from 32-ounces carton), warmed; 156 grams package (about fresh crimini mushrooms, thinly sliced; 35 grams package (about dried porcini mushrooms (1 cup); 2 Tbsps chopped fresh parsley; 99 grams package (about fresh shiitake mushrooms, thinly sliced; 4 garlic cloves, finely chopped; 2 Tbsps medium green onions, sliced; 118 milliliters freshly grated or shredded Parmesan cheese; 237 milliliters uncooked Arborio rice or regular long-grain rice; 59 milliliters olive or vegetable oil

The recipe Three-Mushroom Risotto is ready in around 1 hour and 35 minutes and is definitely an awesome gluten free option for lovers of Mediterranean food. One serving contains 266 calories, 8g of protein, and 12g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. It works well as a side dish. A mixture of parmesan cheese, vegetable oil, regular rice, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Cover porcini mushrooms with warm water.

Ingredients you will need

Mushrooms

Water

Let stand at room temperature about 1 hour or until tender; drain.

Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.

Ingredients you will need

Parsley

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.

Ingredients you will need

Mushrooms

Rice

Reduce heat to medium.

Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.

Ingredients you will need

Broth