Mushroom Risotto [Risotto ai funghi]
Mushroom Risotto is a creamy, Italian dish made by slowly cooking rice with broth, infused with mushrooms, shallots, garlic and Parmesan.
servings
Ingredients
- 340 g Mushrooms sliced cremini
- 60 g Shallots chopped
- 1/4 cup Olive Oil
- 55 g Unsalted Butter
- 315 g Arborio Rice or Baldo Rice not washed
- 1/2 cup White Wine cheap Italian one
- 1 L Chicken Broth hot
- 55 g Parmigiano Reggiano Cheese freshly grated
- Parmigiano Reggiano Cheese freshly grated to taste
- Salt to taste
- Black Pepper freshly grounded to taste
Instructions
Preparing
- Organize the ingredients and start by warming the 1 L Chicken Broth by placing it in a pot on medium heat. You will need it later.
- While the broth is heating up, slice 340 g Mushrooms and chop 60 g Shallots.
- In a large pan over medium-high heat, soften the 340 g Mushrooms in the 1/4 cup Olive Oil. Season with Salt and Black Pepper. Transfer to a plate and set aside.
Cooking
- In the same saucepan over medium-high heat, brown the 60 g Shallots in the 55 g Unsalted Butter. Add the 315 g Arborio Rice or Baldo Rice and cook for 1 minute, stirring to coat. Add the 1/2 cup White Wine and reduce until almost dry.
- Lower the heat to medium and add the hot 1 L Chicken Broth from earlier, about ¼ at a time, stirring frequently, until the liquid is completely absorbed before adding more broth. Season with Salt and Black Pepper. Cook for 18 to 22 minutes or until the rice is al dente. Add more broth as needed.
- Add the 55 g Parmigiano Reggiano Cheese and 340 g Mushrooms. Adjust the seasoning and mix well to combine.
Serving
- Season with Black Pepper and sprinkle with Parmigiano Reggiano Cheese.
Notes
My personal adaptation of the recipe from ricardocuisine.com
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 45g | Protein: 6g | Fat: 20g | Cholesterol: 35mg | Sodium: 1030mg | Fiber: 2g | Sugar: 2g
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One Response
Want more mushrooms