Double Mushroom Risotto
Ingredients
- 1 1/4 cups mushrooms, cleaned and divided ⓘ
- 2 1/2 cups chicken or vegetable broth ⓘ
- 2 teaspoons extra virgin olive oil ⓘ
- 1/2 onion, minced ⓘ
- 2 garlic cloves, minced ⓘ
- 1 cup arborio rice ⓘ
- 2/3 cup dry white wine ⓘ
- 1/4 cup grated Parmesan cheese ⓘ
- 1/2 teaspoon chopped fresh thyme
- 1 tablespoon unsalted butter, divided ⓘ
- salt, to taste ⓘ
- pepper, to taste ⓘ
Instructions
- Puree 3/4 cup of the mushrooms in a food processor until finely chopped. Thinly slice the remaining 1/2 cup mushrooms and set aside.
- Heat the broth in a pot over medium heat. Once it reaches a simmer decrease the heat to low and cover to hold warm.
- Heat the olive oil in a deep, wide pan over medium heat. Add the minced onions and cook, stirring until the onions become soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 30 seconds, then add the chopped mushrooms. Cook for 2 minutes, stirring often, then mix in the arborio rice and cook for 1 minute.
- Pour in the wine and stir until the wine has been absorbed by the rice. Add one ladle of broth, about 1/2 cup, and stir every 30 seconds to 1 minute until all the broth has been absorbed. Continue this process until all the broth has been absorbed and a grain of rice pressed between two fingers separates into three pieces.
- Stir in the Parmesan cheese, thyme and 1/2 tablespoon butter. Season to taste with salt and pepper.
- In a skillet melt the remaining 1/2 tablespoon butter over medium-high heat. Add the mushrooms and saute until the edges become lightly browned. Season with a pinch of salt and pepper.
- To serve, spoon the risotto in a large serving bowl or onto individual plates. Garnish with the sauteed mushrooms.
Nutrition & Diet Analysis (per serving)
732
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).