Mushroom Risotto
Ingredients
The base
-
4
cups
veggie broth, mushroom broth, or chicken broth
-
½
cup
water
-
3
tablespoons
olive oil
-
2
leeks
sliced (or shallots)
-
4
cloves
garlic
-
1
lb
mushrooms (wild or tame)
-
1½
tablespoons
fresh rosemary (or thyme or sage)
-
1
cup
arborio rice
-
½
cup
white wine (or champagne)
-
½
cup
parmesan or pecorino cheese
-
to taste
salt and pepper
Optional additions
-
to taste
truffle oil
-
to taste
lemon zest
-
to taste
shaved truffle
-
1-2
cups
kale or peas (optional)
Instructions
- Heat broth and water in a medium pot.
- Slice the leeks, saving the tops for frizzled leeks.
- In a large skillet, heat oil, add leeks, garlic, and mushrooms, season with salt and pepper, and sauté until mushrooms release their liquid.
- Set aside ⅔ of the mushrooms, then add rice to the skillet and toast for 2-3 minutes.
- Add wine and cook off completely.
- Ladle warm broth into the rice, one cup at a time, stirring and allowing absorption before adding more, for about 20 minutes.
- Once the rice is tender and creamy, stir in reserved mushrooms and cheese, adjusting seasoning as needed.
- Serve garnished with frizzled leeks or additional toppings.
Nutrition Facts (estimated)
Servings
3-4
Calories
390
Total fat
14.1g
Total carbohydrates
52.8g
Total protein
10.3g
Sodium
338.6mg
Cholesterol
7.2mg
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