Mushroom Risotto Recipe

Name: Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups beef or chicken stock; ⅛ teaspoon ground saffron; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1/4 cup finely minced scallions; 1/4 cup finely minced onions; 1 pound fresh wild mushrooms, trimmed, cleaned and sliced (see note); 1 1/2 cups Italian Arborio rice; Salt and freshly ground black pepper to taste; 3/4 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

4 cups beef or chicken stock
⅛ teaspoon ground saffron
3 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup finely minced scallions
1/4 cup finely minced onions
1 pound fresh wild mushrooms, trimmed, cleaned and sliced (see note)
1 1/2 cups Italian Arborio rice
Salt and freshly ground black pepper to taste
3/4 cup freshly grated Parmigiano-Reggiano cheese

1
Place stock in a heavy saucepan, and over medium heat bring to a simmer.
2
Add saffron, stir, and leave to simmer very slightly.
3
Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil.
4
When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned.
5
Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
6
Add rice to mushrooms, and cook, stirring to coat well, with butter and oil.
7
Add approximately 3/4 cup of simmering stock to rice and mushrooms.
8
Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock.
9
Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition.
10
As cooking continues, you will have to stir more frequently.
11
After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
12
Remove from heat.
13
Add salt and pepper to taste.
14
Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano.
15
Serve immediately, passing the rest of the cheese.

903

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 10 ingredients. The key ingredients include: 4 cups beef or chicken stock, ⅛ teaspoon ground saffron, 3 tablespoons unsalted butter, 2 tablespoons olive oil, and more.

Yes, 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.

Mushroom Risotto

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