Mushroom Risotto
Yield: 7 servings
Calories: 360kcal
Mushroom risotto is a hearty dish with a creamy consistency and savory taste. This recipe makes a big batch for an entree or side dish.
Ingredients
- 8 cups (1.9 L) vegetable stock, or broth
- (14 g) dried porcini mushrooms, or oyster mushrooms
- ¼ cup (60 ml) extra-virgin olive oil, divided
- 1 teaspoon (6 g) kosher salt, divided
- 8 ounces (227 g) brown mushrooms, washed, dried, ¼-inch thick slices
- 1 cup (143 g) yellow onions, ¼-inch dice
- 1 tablespoon (10 g) minced garlic
- 2 cups (390 g) arborio rice
- ½ cup (120 ml) dry white wine, chardonnay, sauvignon blanc, or pinot grigio
- ¾ cup (91 g) parmesan cheese, plus more for garnish
- ⅛ teaspoon black pepper
- 1 tablespoon (3 g) chopped chives
Special Equipment
Instructions
- In a large pot, add the vegetable stock and heat over medium-low until warmed to about 120 to 130ºF (49 to 54ºC), about 10 minutes.
- In a small bowl, soak the dried mushrooms covered in hot water until softened, about 5 minutes. Drain and then roughly chop.
- Heat a separate dutch oven or large saute pan with high sides over medium-high heat. Add 2 tablespoons of olive oil, once hot add the chopped dried mushrooms and sliced brown mushrooms. Saute until tender, about 3 minutes. Add ½ teaspoon salt, stir and cook for 1 minute. Transfer to a plate and set aside.
- Heat the pan over medium heat and add 2 tablespoons of olive oil. Once hot, add the onions and garlic. Cook until soft and translucent, about 3 minutes.
- Add the rice, stir and cook until the grains are coated with oil and lightly toasted, about 2 minutes.
- Add the wine to the pan, stir until the liquid evaporates, about 1 to 2 minutes.
- Add the warm stock, ½ cup at a time, stirring frequently. Add more once most of the liquid gets absorbed. Continue to add the stock in ½ cup additions, stirring continuously until the rice is tender yet slightly chewy, about 25 to 30 minutes. The final result should be loose, separate grains that are creamy and suspended in the stock, with pudding or oatmeal-like consistency. Not all of the stock may be used.
- Add the mushrooms to the pan. Stir and cook until warm, about 1 to 2 minutes.
- Turn off the heat and stir in the parmesan cheese, ½ teaspoon salt, and black pepper. Season to taste.
- Immediately serve garnished with parmesan cheese and chives.
Notes
- Recipe Yield: 7 cups
- Serving Size: 1 cup
- Reheating: If not serving right away the rice will continue to absorb the liquid and thicken further. Add more warm stock as needed right before serving to loosen.
- Make it vegetarian: Look for vegetarian parmesan that does not contain animal rennet, instead microbial/vegetarian rennet.
Nutrition
Calories: 360kcal | Carbohydrates: 53g | Protein: 9g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 1583mg | Potassium: 244mg | Fiber: 2g | Sugar: 4g | Vitamin A: 656IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 3mg
Recipe Link