Risotto With Mushrooms
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
55 mins
-
Servings
4 servings
-
Calories
629 kcal
-
Cuisine
Italian
Risotto With Mushrooms
Report
A true Northern Italian classic, risotto is a creamy rice dish that's perfect for any night of the week. This wild mushroom risotto recipe is no exception! Making risotto requires patience and attention, but the results are always worth it. This simple and utterly delicious dinner can be made in under an hour!
Share:
Ingredients
- 5 tablespoons olive oil divided
- 10-12 oz assorted mushrooms about 3 cups, sliced
- 2 medium shallots minced
- 2 cloves garlic minced
- 1 cup arborio rice
- ¼ cup dry white wine
- ¼ cup dry sherry or sub more white wine
- 3 cups low sodium chicken or vegetable stock hot, plus more as needed
- salt and freshly cracked pepper to taste
- 4 oz mascarpone cheese
- 1 teaspoon fresh thyme leaves
- 1 cup freshly grated good quality parmesan cheese plus more for serving
- Truffle oil for finishing optional but recommended!
Notes
- Use an assortment of different mushroom varieties for best results, the more the better! I used a mixture of shiitakes, crimini and oyster mushrooms.
- It's important not to disturb the mushrooms too much in the pan so they can brown and develop their flavor.
- The total amount of liquid needed will depend on many factors, so you may need more. Heat up 1 quart (4 cups) of stock, just incase you need it.
- Toasting the rice is an essential step - don't skip it! It prevents the rice from getting mushy by creating a seal around each grain, allowing it to absorb moisture more slowly. But be careful it doesn't burn or it could give the risotto a bitter taste.
- Make sure your stock is hot when adding it to the pot. You can heat it on the stove or put it in the microwave for a minute or two.
- It's important to stir the risotto often, but you don't need to stir it constantly the entire time. Once or twice every few minutes is fine.
- The rice should be al dente when the risotto is finished cooking, not completely soft. The consistency should be slightly loose, not thick and pasty.
- You can swap out the mascarpone cheese for 4 tablespoons of butter if desired.
- The truffle oil is optional but makes it extra special! Be sure to use one that's good quality and add it to the bowls right before serving so it retains its aroma. A little goes a long way! Only ½ teaspoon or so is needed for each dish.
Nutrition Information
Show Details
Calories
629kcal
(31%)
Carbohydrates
52g
(17%)
Protein
16g
(32%)
Fat
37g
(57%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
15g
Cholesterol
45mg
(15%)
Sodium
1132mg
(47%)
Potassium
349mg
(10%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
992IU
(20%)
Vitamin C
2mg
(2%)
Calcium
351mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 52g | 17% |
| Protein | 16g | 32% |
| Fat | 37g | 57% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 45mg | 15% |
| Sodium | 1132mg | 47% |
| Potassium | 349mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 992IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 351mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
