Mushroom Risotto
User Reviews
5.0
42 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
526 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Mushroom Risotto
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Deliciously creamy, this Mushroom Risotto features leek instead of onion for even more flavor along with Parmesan cheese and our secret ingredient: Incredibly flavor-packed dried porcini mushrooms!
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Ingredients
- 5-6 cups quality chicken broth , heated (we use and recommend Aneto's 100% All Natural Chicken Broth) ***Vegetarians: Use vegetable broth
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 large leek , chopped, thoroughly rinsed and drained
- 12 ounces fresh mushrooms of choice , cleaned and chopped
- 2 tablespoons chopped dried porcini mushrooms (very strongly recommended for the BEST flavor)
- 1 1/2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1 teaspoon sea salt
- 5 tablespoons unsalted butter
- 1/3 cup freshly grated Parmesan cheese , plus more for serving
- Fresh chopped parsley for garnish
Instructions
- Heat the butter and olive oil in a heavy-bottomed saucepan, preferably about 10 inches in diameter. Cook the leek until tender, 5-7 minutes. Add the mushrooms and continue to cook until soft, another 5-7minutes. Pour in the wine and cook until it is mostly evaporated.Add the rice and stir for 2-3 minutes, ensuring the grains are thoroughly coated in oil.
- Pour in one cup of the broth along with the salt. Bring to a very low and gentle simmer (do not let the risotto boil at any point), stirring constantly, until the rice has absorbed the broth. Add another cup of broth and repeat the process, adding one cup of broth at a time, ensuring the rice has absorbed the liquid before adding the next cup of broth. (The rice is done when it is tender but still slightly firm. Do a taste test to determine doneness and whether additional broth is needed to continue cooking.)
- After last cup of broth has been added and is absorbed, remove the risotto from the heat and stir in the 5 tablespoons of butter and Parmesan cheese. Stir until the rice is a nice creamy consistency. If you prefer a"soupier" consistency, add a little more broth. Add more salt to taste.Serve immediately sprinkled with some extra grated Parmesan cheese and fresh chopped parsley.
Nutrition Information
Show Details
Calories
526kcal
(26%)
Carbohydrates
68g
(23%)
Protein
16g
(32%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
45mg
(15%)
Sodium
724mg
(30%)
Potassium
659mg
(19%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
859IU
(17%)
Vitamin C
4mg
(4%)
Calcium
127mg
(13%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 526 kcal
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 68g | 23% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 45mg | 15% |
| Sodium | 724mg | 30% |
| Potassium | 659mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 859IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 127mg | 13% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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