Eliz's Mushroom Risotto Recipe

Name: Eliz's Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken stock; ½ cup white wine; 2 tablespoons butter; 1 tablespoon olive oil; 12 lb mushroom, sliced; 2 teaspoons garlic, minced; 1 cup arborio rice; salt and pepper; 4 tablespoons fresh parsley, chopped; ½ cup mascarpone; 1 tablespoon butter; freshly grated parmesan cheese

Servings: persons

3 cups chicken stock
½ cup white wine
2 tablespoons butter
1 tablespoon olive oil
12 lb mushroom, sliced
2 teaspoons garlic, minced
1 cup arborio rice
salt and pepper
4 tablespoons fresh parsley, chopped
½ cup mascarpone
1 tablespoon butter
freshly grated parmesan cheese

1
Heat the chicken broth in a medium saucepan, bringing to a boil then removing from heat.
2
In another saucepan melt the butter with the olive oil and saute the mushrooms for 5 minutes.
3
Add the garlic and saute briefly.
4
Add the rice; cook and stir until golden.
5
Add the white wine and stir occasionally until it is absorbed.
6
Add the heated stock 1 cup at a time, simmering and stirring occasionally until each cup is absorbed.
7
After the last cup of stock has been absorbed add the butter and mascarpone, and seasonings.
8
Stir well.
9
Adjust to taste.
10
Top with grated parmesan and serve.

880

kcal

Calories

Fat

Carbs

101

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 12 ingredients. The key ingredients include: 3 cups chicken stock, ½ cup white wine, 2 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Eliz's Mushroom Risotto 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.

Eliz's Mushroom Risotto

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