THREE-MUSHROOM RISOTTO
Imagine being in an Italian open-air market with mountains of fresh wild mushrooms. Enjoying this risotto is the next best thing!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
- Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
- Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
- Stir in cheese and vinegar.
Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg
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Tariq Jatt112
[email protected]This risotto was a bit too salty for my taste. I would recommend using less salt next time.
Lumiere Kalala
[email protected]I followed the recipe exactly and it turned out great! The risotto was creamy and flavorful. I highly recommend this recipe.
Zubair Abid2002
[email protected]This risotto was easy to make and so delicious! I will definitely be making it again.
NR Naimur Rahman
[email protected]I made this risotto last night and it was delicious! The only change I made was to use white wine instead of red wine. It was still amazing.
MATTSUB Qtr
[email protected]This risotto was amazing! I followed the recipe exactly and it turned out perfectly. The mushrooms were so flavorful and the rice was cooked to perfection. I will definitely be making this again.