Mushroom And Roasted Garlic Risotto Recipe

Name: Mushroom And Roasted Garlic Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole garlic heads; 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided; 1/2 cup plus 2 tablespoons Madeira, divided; 5 cups unsalted chicken stock, divided; 1/2 cup dried porcini mushrooms (1/2 ounce); 1 3/4 cups chopped onion; 3 cups thinly sliced cremini mushrooms (about 8 ounces); 2 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces); 1 1/2 cups uncooked Arborio rice; 2 ounces Parmesan cheese, grated (about 1/2 cup); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons chopped fresh sage; Whole sage leaves (optional)

Servings: persons

2 whole garlic heads
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1/2 cup plus 2 tablespoons Madeira, divided
5 cups unsalted chicken stock, divided
1/2 cup dried porcini mushrooms (1/2 ounce)
1 3/4 cups chopped onion
3 cups thinly sliced cremini mushrooms (about 8 ounces)
2 1/2 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1 1/2 cups uncooked Arborio rice
2 ounces Parmesan cheese, grated (about 1/2 cup)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh sage
Whole sage leaves (optional)

1
Preheat oven to 425u00b0.
2
Cut the top off each garlic head; discard. Rub cut side of each garlic head with 1 teaspoon oil. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap garlic in foil. Bake at 425u00b0 for 1 hour or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 2 tablespoons Madeira in a bowl; mash with a fork.
3
Bring 1 1/2 cups stock to a boil. Add porcini; let stand 30 minutes or until soft. Drain through a colander over a bowl, reserving soaking liquid; chop porcini. Combine porcini liquid and remaining 3 1/2 cups stock; bring to a simmer in a medium saucepan (do not boil). Keep warm.
4
Heat a Dutch oven over medium heat. Add remaining 2 tablespoons oil; swirl to coat. Add onion to pan; saute 5 minutes or until tender. Add cremini and shiitake mushrooms; cook 5 minutes or until browned, stirring occasionally. Stir in porcini. Add rice; saute 1 minute, stirring constantly. Add remaining 1/2 cup Madeira; cook 1 minute or until liquid is absorbed. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Reserve 1/3 cup stock from the last addition. Remove pan from heat; stir in garlic mixture, remaining stock, cheese, salt, pepper, and chopped sage. Spoon into shallow bowls. Garnish with sage leaves, if desired.

1068

kcal

Calories

Fat

Carbs

118

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 14 ingredients. The key ingredients include: 2 whole garlic heads, 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided, 1/2 cup plus 2 tablespoons Madeira, divided, 5 cups unsalted chicken stock, divided, and more.

Yes, Mushroom And Roasted Garlic Risotto falls under the Meat & Poultry 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.

Mushroom And Roasted Garlic Risotto

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