Mushroom Risotto
Ingredients
The base
-
1
cup
Arborio rice
-
16
ounces
sliced cremini mushrooms
-
1
cup
chopped shallot
-
2
cloves
garlic
The flavorings
-
3
tablespoons
unsalted butter
-
3
strips
thick-cut bacon
-
½
cup
dry white wine
-
½
teaspoon
saffron threads
-
½
teaspoon
dried thyme
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
The stock
-
3
cups
unsalted chicken stock
The finishing touches
-
⅔
cup
freshly grated Parmesan cheese
Instructions
- Warm the chicken stock in a medium saucepan.
- In a Dutch oven, melt the butter over medium-low heat, then add the bacon and shallot, sautéing for 5 minutes.
- Add the mushrooms and sauté for another 5 minutes.
- Stir in the rice and garlic, then add the wine and simmer for 1 minute.
- Add 2 ladles of the stock along with saffron, thyme, salt, and pepper, and let simmer while stirring occasionally.
- Once the liquid is mostly absorbed, continue adding stock in ladles until the rice is creamy and al dente, about 25 to 30 minutes.
- Remove from heat and stir in the Parmesan cheese, seasoning to taste.
Nutrition Facts (estimated)
Servings
6
Calories
380
Total fat
17g
Total carbohydrates
41g
Total protein
14g
Sodium
20mg
Cholesterol
37mg
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