Mushroom Risotto
Ingredients
-
4 to 4.5
cups
homemade chicken stock
-
1
Tbsp.
extra-virgin olive oil
-
1
unit
shallot, minced
-
1
cup
Arborio rice
-
¼
cup
dry white wine
-
1
Tbsp.
butter
-
16
oz.
sliced cremini or baby bella mushrooms
-
½
cup
freshly grated Parmesan cheese
Instructions
- Heat the chicken stock in a small saucepan and keep warm over low heat.
- In a heavy-bottom pot, heat the olive oil over medium heat until hot but not smoking.
- Add the minced shallot and sauté for about 4 minutes until tender and translucent.
- Add the Arborio rice and stir well to coat, cooking for 3 minutes while stirring occasionally.
- Pour in the white wine and cook until absorbed, stirring constantly.
- Continue adding the chicken stock ¼ cup at a time, stirring continuously until absorbed before adding more.
- Once all the stock has been incorporated, cook until the rice is just cooked through.
- In a separate pan, melt the butter and sauté the mushrooms until tender, about 8 minutes.
- Add the cooked mushrooms and Parmesan cheese to the risotto, stirring until combined, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
14g
Total carbohydrates
45g
Total protein
12g
Sodium
800mg
Cholesterol
30mg
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