Everyday Meals

Mushroom Risotto

READY IN: 1hr

INGREDIENTS

  • 12 ouncedried funghi porcini
  • 1lbmushroom (such as oysters, portabella, chanterelle, enoki, cremini, etc.)
  • 14 cupbutter
  • 1tablespoonolive oil
  • 1teaspoonsea salt
  • 12 tablespoon black truffle oil
  • 12 teaspoonground black pepper, to taste
  • 12 cupshallot, finely chopped
  • 1 12 cupsarborio rice (substitute carnaroli rice)
  • 12 cupmarsala wine
  • 3cupslow sodium beef broth (substitute vegetable)
  • 14 cup grated parmesan cheese (plus more shaved for garnish)
  • 12 tablespoonparsley, chopped
  • NUTRITION INFO

    Serving Size: 1 (886) g

    Servings Per Recipe:2

    Calories: 1180.3

    Calories from Fat 314 g 27 %

    Total Fat 35 g 53 %

    Saturated Fat 18 g 90 %

    Cholesterol 72 mg 24 %

    Sodium 1589.7 mg 66 %

    Total Carbohydrate141.9 g 47 %

    Dietary Fiber 6.7 g 26 %

    Sugars 7 g 27 %

    Protein 23.1 g 46 %

    DIRECTIONS

  • Pour broth in a saucepan and keep it very warm (do not boil it) until needed. In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes.
  • Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed. Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
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