Mushroom Risotto
Ingredients
The base
-
4
cups
veggie broth, mushroom broth, or chicken broth
-
½
cup
water
-
3
tablespoons
olive oil
-
2
pieces
leeks (or shallots), sliced
-
4
cloves
fat garlic, rough chopped
-
1
lb
mushrooms, wild or tame or a combo, torn or sliced
-
1½
tablespoons
fresh rosemary (or thyme or sage)
-
1
cup
arborio rice
-
½
cup
white wine (or champagne)
-
½
cup
parmesan or pecorino
Seasoning
Optional additions
-
truffle oil
-
lemon zest
-
shaved truffle
-
kale
-
peas
Instructions
- Heat broth and water in a medium pot.
- Slice the leeks and save the green tops.
- In a large skillet, heat olive oil over medium heat and add leeks, garlic, and mushrooms, seasoning with salt and pepper.
- Sauté until mushrooms release their liquid, then add rosemary and caramelize the mushrooms.
- Set aside ⅔ of the mushrooms, lower heat, and toast the rice for 2-3 minutes.
- Add wine and scrape up any brown bits, cooking off the wine.
- Ladle warm broth into the rice one cup at a time, stirring and letting it absorb before adding more.
- This process will take about 20 minutes; adjust heat as necessary.
- Once the rice is tender and creamy, stir in the reserved mushrooms and cheese, adjusting seasoning to taste.
- Garnish with frizzled leeks or leek oil and optional 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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