Bluefoot or Mixed Wild Mushroom Risotto with Arugula Recipe

Name: Bluefoot or Mixed Wild Mushroom Risotto with Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 8 oz. coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped; 1/4 tsp. coarse sea salt; Freshly ground black pepper to taste; 1/2 onion or two big shallots, finely chopped; 1 1/2 cups Arborio rice; 1/2 cup white wine; 5 cups water or vegetable stock; 1/4 cup heavy cream; ⅓ cup grated Parmegiano-Reggiano cheese; 1 cup arugula or flat-leaf parsley, washed, dried and minced

Servings: persons

1/4 cup extra virgin olive oil
8 oz. coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped
1/4 tsp. coarse sea salt
Freshly ground black pepper to taste
1/2 onion or two big shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups water or vegetable stock
1/4 cup heavy cream
⅓ cup grated Parmegiano-Reggiano cheese
1 cup arugula or flat-leaf parsley, washed, dried and minced

1
Heat large skillet over medium heat and, when hot to touch, add 1/8 cup olive oil and heat until fragrant but not smoking.
2
Add chopped mushrooms and saute gently until softened, stirring occasionally, 10 to 12 minutes.
3
Add salt and pepper and scrape mixture into bowl.
4
In saucepan, bring water or stock to a boil and keep it simmering.
5
Wipe skillet with paper towel and heat again.
6
Add remaining 1/8 cup oil and heat over medium heat.
7
When fragrant, add chopped onion or shallots and reduce heat to medium-low.
8
Cook for 3 to 4 minutes, until translucent but not brown.
9
Add rice and stir to coat with oil.
10
Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed.
11
In 1/2-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed.
12
Stir often and avoid adding too much liquid.
13
After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.
14
Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley.
15
Stir until melted and combined, and serve immediately.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 8 oz. coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped, 1/4 tsp. coarse sea salt, Freshly ground black pepper to taste, and more.

Yes, Bluefoot or Mixed Wild Mushroom Risotto with Arugula falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bluefoot or Mixed Wild Mushroom Risotto with Arugula

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