Creamy Mushroom Risotto
Ingredients
The risotto
-
1
cup
Arborio rice
-
2½
cups
chicken stock
-
½
cup
heavy cream
-
½
cup
Romano cheese
-
½
teaspoon
black pepper
The vegetables and fats
-
12
ounces
mushrooms, sliced
-
2
tablespoons
unsalted butter
-
2
tablespoons
olive oil
-
½
cup
onion, finely diced
Instructions
- Heat chicken broth in a medium saucepan to a simmer.
- In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over high heat, then sauté the mushrooms until browned, about 5-6 minutes.
- Remove the mushrooms from the skillet and set aside.
- In the same skillet, add another tablespoon of olive oil and butter over medium heat, then sauté the onion for 2 minutes.
- Add the rice to the pan and toast for about 2 minutes without letting it burn.
- Add 1 cup of heated chicken stock to the rice, stirring occasionally.
- Reduce heat to medium and add the remaining stock, ½ cup at a time, allowing the rice to absorb the liquid before adding more.
- Once all the stock is absorbed, add the cooked mushrooms back into the pan and mix well.
- Remove from heat, then stir in the Romano cheese, heavy cream, and black pepper.
- Return to medium heat and mix until creamy.
Nutrition Facts (estimated)
Servings
4
Calories
523
Total fat
29g
Total carbohydrates
51g
Total protein
15g
Sodium
382mg
Cholesterol
73mg
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