Wild Mushroom Risotto

Name: Wild Mushroom Risotto
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 2 tablespoon extra-virgin olive oil; 300 g wild mushrooms; 1 shallot; 320 g Carnaroli rice; 60 ml white wine; 1 l vegetable stock; 3 tablespoon butter; 80 g Parmigiano Reggiano cheese; 2 tablespoon fresh parsley; Sea salt & black pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
558 kcal
Course
Main Course
Cuisine
Italian

Wild Mushroom Risotto

Yvonne Simmons

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Creamy, luxurious but incredibly easy to make, this Saffron and Mushroom Risotto is italian comfort food at its finest.

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Ingredients

Servings

2 tablespoon extra-virgin olive oil
300 g wild mushrooms cleaned and cut into small chunks
1 shallot finely minced
320 g Carnaroli rice or Arborio, Vialone Nano
60 ml white wine
1 l vegetable stock or chicken stock
3 tablespoon butter
80 g Parmigiano Reggiano cheese finely grated
2 tablespoon fresh parsley finely chopped
Sea salt & black pepper to taste

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Instructions

Heat a large pot with the extra-virgin olive oil, add the mushrooms and shallot and sauté, stirring often for 7-8 minutes, adding a splash of stock if necessary.
Transfer the mushrooms into a container and return the pot to low-medium heat. Add the rice and toast it for 1-2 minutes, until translucent, stirring often. Add the wine, continue to stir the rice and let it evaporate.
Add a ladle of stock and stir until the rice has absorbed it. Return the veggies into the pot with the rice and stir all the ingredients together. Continue to add a ladle of stock at a time and cook until the rice is cooked but still has a bite.
Season with salt and pepper and taste every now and then to check if the rice is done, it will take about 15 minutes to cook until al dente.
Once ready, remove the pot from the heat and let the risotto rest 2-3 minutes. Add cold butter and parmesan cheese and stir well. Sprinkle the parsley all over the risotto, season with freshly cracked black pepper to taste and serve.

Notes

Store leftover mushroom risotto in an airtight container and refrigerate for 1-2 days. Reheat on the stove or in the microwave with a little butter and a splash of warm vegetable stock.

Nutrition Information

Show Details

Calories 558kcal (28%) Carbohydrates 74g (25%) Protein 14g (28%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 9g Trans Fat 0.3g Cholesterol 36mg (12%) Sodium 1392mg (58%) Potassium 353mg (10%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 1116IU (22%) Vitamin C 3mg (3%) Calcium 250mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 558 kcal

% Daily Value*

Calories	558kcal	28%
Carbohydrates	74g	25%
Protein	14g	28%
Fat	21g	32%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	9g	45%
Trans Fat	0.3g	15%
Cholesterol	36mg	12%
Sodium	1392mg	58%
Potassium	353mg	8%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	1116IU	22%
Vitamin C	3mg	3%
Calcium	250mg	25%
Iron	4mg	22%