Mushroom Risotto
Ingredients
The base
-
1
lb
assorted mushrooms, sliced
-
1
teaspoon
garlic, minced
-
½
cup
onion, finely chopped
-
1½
cups
short grain rice (such as Arborio)
-
¼
cup
dry white wine
-
6
cups
chicken or vegetable stock
The finishing touches
-
2
tablespoons
butter
-
½
cup
freshly grated Parmesan cheese
-
½
cup
mascarpone cheese
-
2
tablespoons
chopped parsley
-
to taste
Kosher salt and ground pepper
Instructions
- Melt 1 tablespoon of butter in a pan over medium-high heat and sauté the mushrooms until golden brown.
- Add garlic to the mushrooms and cook briefly, then season with salt and pepper and keep warm.
- In a separate pot, melt another tablespoon of butter and cook the onion until translucent.
- Add the rice and cook for a few minutes, then add the white wine and simmer until reduced.
- Gradually add chicken broth, one cup at a time, stirring until absorbed before adding more, until the rice is creamy and tender.
- Remove from heat and stir in mascarpone and Parmesan cheeses.
- Mix in most of the mushrooms and garnish with remaining mushrooms and parsley before serving.
Nutrition Facts (estimated)
Servings
6
Calories
299
Total fat
12g
Total carbohydrates
46g
Total protein
10g
Sodium
416mg
Cholesterol
17mg
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