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Gourmet Mushroom Risotto

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Ingredients

Adjust Servings:
6 cups chicken broth
3 tablespoons oil
2 lbs white mushrooms, sliced thin
2 shallots, diced
1 1/2 cups arborio rice
1/2 cup dry white wine (or white wine substitute white wine substitute (non-alcoholic substitute))
salt, to taste
black pepper, to taste
3 tablespoons chives
4 tablespoons butter
1/3 cup grated parmesan cheese

Nutritional information

424.6
Calories
164 g
Calories From Fat
18.2 g
Total Fat
7.2 g
Saturated Fat
25.2 mg
Cholesterol
909 mg
Sodium
47.4 g
Carbs
3 g
Dietary Fiber
4 g
Sugars
15.3 g
Protein
495g
Serving Size

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Gourmet Mushroom Risotto

Features:
    Cuisine:

    Tasty one, with white wine and butter, way to go! I added 2 cloves garlic with the shallot, and probably more butter.

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Gourmet Mushroom Risotto, In college, my friend Angela and I went to visit her granny She made this for us It was the first time I’d ever experienced anything like it It was delicious and her granny gladly gave me the recipe , Tasty one, with white wine and butter, way to go! I added 2 cloves garlic with the shallot, and probably more butter , Wonderful recipe for Risotto! This is exactly like my go-to recipe, but use half the ingredients because there are only 2 of us at home, and it makes enough for 2 generous dinner portions, with some left over for a lunch portion the next day I like to cook the mushrooms in a little butter and oil until browned, and set them aside to add in at the end of cooking It helps button mushrooms keep a nice texture and not get mushy If you don’t like mushrooms, you can substitute any vegetable you like Sauteed sliced asparagus or steamed peas are an excellent addition, or if you like seafood you can use cooked small peeled shrimp or little bay scallops, sauteed first Stir any additions in at the end to avoid overcooking This method is exactly right for any flavor of risotto, or just make it plain and it’s great


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    Steps

    1
    Done

    Heat the Broth Over Low Heat.

    2
    Done

    in a Large Saucepan, Heat 2 Tablespoons of Oil and Cook the Mushrooms Until Soft. About 3 Minute

    3
    Done

    Put the Mushrooms and the Liquid in a Bowl and Set Aside.

    4
    Done

    Add the Remaining 1 Tablespoons Oil to Skillet, and Cook the Shallots For 1 Minute.

    5
    Done

    Stir in the Rice,Coating It With Oil, About 2 Minutes.

    6
    Done

    When the Rice Has Taken on a Pale, Golden Color, Add the Wine, Stirring Constantly Until It Is Fully Absorbed.

    7
    Done

    Add 1/2 Cup Broth to the Rice, and Stir Until the Broth Is Absorbed.

    8
    Done

    Continue Adding Broth 1/2 Cup at a Time, Stirring Continuously, Until the Liquid Is Absorbed and the Rice Is Tender-Firm.

    9
    Done

    Remove from Heat, and Stir in Mushrooms With Their Liquid, Butter, Chives, and Parmesan. Season With Salt and Pepper to Taste.

    Avatar Of Matthew Brooks

    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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