Mushroom Risotto
Ingredients
-
3
Tablespoons
unsalted butter
-
1
Tablespoon
olive oil
-
1
medium
onion, diced
-
2
teaspoons
garlic, minced
-
1
teaspoon
minced thyme
-
2½
cups
mushrooms, cut into pieces
-
1
bay leaf
-
1½
cups
arborio rice
-
⅓
cup
dry white wine
-
5-6
cups
chicken or vegetable stock
-
¾-1
cup
freshly grated Parmesan cheese
-
Salt and freshly ground black pepper to taste
-
2
tablespoons
chopped fresh parsley
Instructions
- Heat the stock in a pot until boiling, then turn off the heat.
- In a large saucepan, melt the butter over medium heat and add the olive oil.
- Sauté the onions, garlic, and thyme until the onions are translucent.
- Add the mushrooms and bay leaf, cooking until the mushrooms have softened.
- Stir in the rice, mixing until it is slightly toasted.
- Pour in the wine and stir until it has evaporated.
- Gradually add the stock, one cup at a time, stirring frequently until absorbed before adding more.
- Continue until the rice is tender and the mixture is creamy, about 18-20 minutes.
- Once the rice is al dente, remove from heat and stir in the Parmesan cheese.
- Season with salt and pepper, then serve topped with parsley and extra Parmesan if desired.
Nutrition Facts (estimated)
Servings
5-6 cups
Calories
351
Total fat
10g
Total carbohydrates
54g
Total protein
8g
Sodium
1mg
Cholesterol
13mg
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