Risotto With Wild Mushrooms Recipe

Name: Risotto With Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound wild mushrooms, preferably porcini, although cultivated mushrooms may be used; 2 tablespoons butter; ⅓ cup finely chopped onions; 1 pound arborio rice, available in specialty food shops, about 2 2/3 cups; 1/2 cup dry white wine; 4 cups simmering fresh or canned chicken broth; 5 tablespoons olive oil; 1 clove garlic, peeled and crushed; 2 bay leaves; Salt to taste, if desired; Freshly ground pepper to taste; 2 teaspoons finely chopped parsley; Freshly grated Parmesan cheese

Servings: persons

3/4 pound wild mushrooms, preferably porcini, although cultivated mushrooms may be used
2 tablespoons butter
⅓ cup finely chopped onions
1 pound arborio rice, available in specialty food shops, about 2 2/3 cups
1/2 cup dry white wine
4 cups simmering fresh or canned chicken broth
5 tablespoons olive oil
1 clove garlic, peeled and crushed
2 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 teaspoons finely chopped parsley
Freshly grated Parmesan cheese

1
Cut the mushrooms into one-inch pieces.
2
There should be about four cups.
3
Melt the butter in a saucepan and add the onions.
4
Cook, stirring, until the onions are wilted.
5
Add the rice and cook, stirring, about one minute.
6
Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
7
Add the four cups of simmering broth and cook over moderately high heat.
8
Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves.
9
Cook briefly and add the mushrooms.
10
Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley.
11
Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
12
When the rice has cooked eight minutes, add the mushrooms.
13
Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite.
14
Sprinkle with the remaining tablespoon of olive oil and stir.
15
Serve with freshly grated Parmesan cheese on the side.

1049

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 13 ingredients. The key ingredients include: 3/4 pound wild mushrooms, preferably porcini, although cultivated mushrooms may be used, 2 tablespoons butter, ⅓ cup finely chopped onions, 1 pound arborio rice, available in specialty food shops, about 2 2/3 cups, and more.

Yes, Risotto With Wild Mushrooms falls under the General 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.

Risotto With Wild Mushrooms

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