Winter Mushroom Risotto

Name: Winter Mushroom Risotto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters uncooked Arborio (short grain) rice; 2 ribs celery ribs, minced; 71 grams chicken livers or gizzards; 454 grams packages fresh cremini mushrooms; 237 milliliters dry white wine; 1 bunch flat-leaf parsley; 2 teaspoons chopped fresh thyme; 2 liters reduced-sodium chicken broth; 2 Tbsps olive oil; 79 milliliters freshly grated Parmesan cheese; 6 fresh thyme sprigs; 6 Tbsps unsalted butter, divided; 1 large yellow onion, minced

Need a gluten free main course? Winter Mushroom Risotto could be a great recipe to try. This recipe makes 8 servings with 355 calories, 13g of protein, and 15g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Winter. Head to the store and pick up butter, celery, olive oil, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Bring broth to a simmer in a large saucepan over medium-high heat. Meanwhile, remove stems from mushrooms.

Ingredients you will need

Mushrooms

Broth

Equipment you will use

Sauce Pan

Add thyme sprigs, mushroom stems, and half of parsley to broth. Reduce heat to low; gently simmer until ready to use.

Ingredients you will need

Fresh Thyme

Mushrooms

Parsley

Broth

Remove leaves from remaining parsley, and coarsely chop. Discard parsley stems.

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Parsley

Saut livers in hot oil in a Dutch oven over medium heat 5 minutes or until cooked.

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Cooking Oil

Equipment you will use

Dutch Oven

Remove livers, and finely chop.

Add 4 Tbsp. butter and mushroom caps to Dutch oven, and saut 10 minutes or until deep golden brown.

Ingredients you will need

Mushrooms

Butter

Equipment you will use

Dutch Oven

Remove from Dutch oven using a slotted spoon.

Equipment you will use

Slotted Spoon

Dutch Oven

Add onion, and saut 10 minutes or until tender.

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Onion

Add celery, and saut 5 minutes or until softened.

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Celery

Add rice, and cook, stirring constantly, 1 minute or until fragrant. Stir in wine, and cook, stirring often, 3 minutes.

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Rice

Wine

Add 1 cup hot broth mixture (discarding mushroom stems and herb sprigs), and cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining broth mixture, 1 cup at a time, until liquid is absorbed. (Total cooking time is 30 to 35 minutes.)

Ingredients you will need

Mushrooms

Broth

Remove from heat.

Stir in livers, mushroom caps, cheese, chopped thyme, chopped parsley, remaining 2 Tbsp. butter, and salt and pepper to taste.

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Salt And Pepper