RISOTTO WITH WILD MUSHROOMS

Risotto With Wild Mushrooms image

Provided by Linda Wells

Time 20m

Yield 4 - 6 servings

Number Of Ingredients 13

Previous Next

Ingredients

3/4 pound wild mushrooms, preferably porcini, although cultivated mushrooms may be used
2 tablespoons butter
1/3 cup finely chopped onions
1 pound arborio rice, available in specialty food shops, about 2 2/3 cups
1/2 cup dry white wine
4 cups simmering fresh or canned chicken broth
5 tablespoons olive oil
1 clove garlic, peeled and crushed
2 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 teaspoons finely chopped parsley
Freshly grated Parmesan cheese

Steps:

Cut the mushrooms into one-inch pieces. There should be about four cups.
Melt the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
Add the four cups of simmering broth and cook over moderately high heat.
Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
When the rice has cooked eight minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite. Sprinkle with the remaining tablespoon of olive oil and stir. Serve with freshly grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams

*** Explore more Risotto With Wild Mushrooms Recipes »

Comment
Leave a comment

Olivia Kapitowska

[email protected]

I've made this risotto several times and it always turns out great. It's a great way to use up leftover mushrooms.

ARMY BTS FOR EVER

[email protected]

This risotto was a bit too salty for my taste, but otherwise it was very good.

Zakirbrohi Official

[email protected]

I'm not a huge fan of risotto, but this recipe changed my mind. It was so creamy and flavorful.

Boom Fen

[email protected]

This risotto was easy to make and so delicious! I used a variety of wild mushrooms and they all worked well together.

Ellisha Gibson

[email protected]

I made this risotto last night and it was a hit with my family! The mushrooms were so flavorful and the arborio rice was cooked to perfection.

Baz

[email protected]

This risotto was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The mushrooms were so flavorful and the arborio rice was cooked to perfection. I will definitely be making this again.

Name

Message