Mushroom Risotto
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
The Mushroom Risotto recipe combines aromatics like leeks and garlic with both fresh mushrooms and dried porcini to create a layered, earthy flavor base. The rice is toasted briefly in butter and olive oil before gradually absorbing warm chicken broth and white wine, which are added in stages to ensure even cooking and a creamy consistency. Salt is incorporated early to season the rice during cooking.
This risotto is creamy without being heavy, featuring tender grains that retain slight firmness. The finishing touch involves stirring in extra butter and Parmesan cheese, which enriches the texture and adds a mild tangy note. The fresh parsley garnish offers a pop of color and brightness.
Serve this risotto as a main vegetarian meal when using vegetable broth or alongside grilled meats or roasted vegetables as a comforting starch component. The careful slow cooking and stirring produce the defining creaminess associated with classic risotto.
Ingredients
- 5-6 cups chicken broth heated (we use and recommend Aneto's 100% All Natural Chicken Broth) ***Vegetarians: Use vegetable broth, quality
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter unsalted
- 1 leek chopped, thoroughly rinsed and drained, large
- 12 ounces mushroom cleaned and chopped, fresh, of choice
- 2 tablespoons dry porcini mushroom very strongly recommended for the BEST flavor, chopped
- 1 1/2 cups arborio rice or Carnaroli rice
- 1/2 cup white wine dry
- 1 teaspoon salt sea salt
- 5 tablespoons butter unsalted
- 1/3 cup Parmesan Cheese plus more for serving, freshly grated
- parsley fresh chopped 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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