Mushroom Risotto

Mushroom Risotto is a lovely smooth recipe that has flavour, texture and alluring aroma. The subtle flavour of the garlic, mushrooms, onion and white wine blending with the Arborio Rice is a perfect formula. Served as a main dish, this is ready in 40 minutes for 4 people and your guests will be full of praise. I use chicken stock for a perfect balance but using vegetable stock turns this into an ideal vegetarian dish.

Mushroom Risotto

Lovely and simple recipe to follow with an amazing meal at the end.

4.76 from 111 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Alcohol, Cheese, Mushroom, Parmesan, Rice, Stock, Vegetables

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Servings: 4 People

Calories: 488kcal

Ingredients

 

MetricImperial

• 225 g chestnut mushrooms sliced
• 1 tbsp dried porcini mushrooms
• 2 cloves garlic finely chopped
• 1 medium onion chopped
• 350 g arborio rice
• 150 ml dry white wine good stuff
• 1.2 litres stock warm, chicken or vegetable
• 25 g butter
• 2 tbsp olive oil
• 2 tbsp fresh parsley chopped
• salt to taste
• Parmesan grated
• ground black pepper to taste

Instructions

• Place the mushrooms into a mug and add hot water. Add the porcini mushrooms and allow to soak for 10 minutes. Drain well.
• Place a saucepan over a gentle heat and add the oil.
• When hot, add the onion and garlic. Fry over a gentle heat until soft, about 3 minutes.
• Add the chestnut mushrooms and fry for a further 2-3 minutes, until browned.
• Stir in the rice and coat in the oil.
• Add the wine and adjust temperature until it starts to simmer. Stir constantly, until all of the liquid has been absorbed. Slowly add a ladle of stock at a time and simmer. Constantly stir, until the liquid has been absorbed again.
• Continue to add the stock, a ladle at a time, until all the liquid has been absorbed. The rice should be plump and tender.
• Chop the porcini mushrooms and stir into the risotto gently.
• Add the butter to the risotto and allow to melt. Add the salt and pepper to taste.
• Finally add the parsley and gently stir.
• Roughly chop the soaked porcini mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper. Serve immediately with freshly grated Parmesan.

Nutrition

Calories: 488kcal | Carbohydrates: 79g | Protein: 8g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 55mg | Potassium: 461mg | Fiber: 4g | Sugar: 3g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 4mg