Mushroom Risotto

The recipe Mushroom Risotto can be made in around 1 hour and 20 minutes. This gluten free recipe serves 4 and costs $4.26 per serving. One portion of this dish contains approximately 10g of protein, 9g of fat, and a total of 213 calories. 180 people were impressed by this recipe. Head to the store and pick up salt, dried porcini mushrooms, dry white wine, and a few other things to make it today. Plenty of people really liked this Mediterranean dish. It is brought to you by Eating Well. With a spoonacular score of 97%, this dish is super. Similar recipes are Risotto ai funghi (Mushroom Risotto), Mushroom Risotto, and where did I go, and Mushroom Risotto.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

2 teaspoons balsamic vinegar

1 ounce dried porcini mushrooms, (1 1/2 cups)

1/2 cup dry white wine

1/4 cup chopped fresh parsley, divided

1 tablespoon chopped fresh thyme, or 1 teaspoon dried

2 cloves garlic, minced

1 medium leek, trimmed, washed (see Tip) and sliced (1 cup)

3 cups reduced-sodium chicken broth

4 teaspoons extra-virgin olive oil, divided

1/2 cup freshly grated Parmesan cheese

Freshly ground pepper, to taste

1/4 teaspoon salt, or to taste

1 1/2 cups hot water

Equipment:

bowl

paper towels

oven

dutch oven

frying pan

stove

Cooking instruction summary:

Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.Preheat oven to 425 degrees F.Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

 

Step by step:


1. Combine porcini and hot water in a small bowl.

2. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.Preheat oven to 425 degrees F.

3. Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat.

4. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes.

5. Add rice, garlic and thyme; stir to coat well.

6. Add wine and cook until almost all evaporated, 2 to 4 minutes.

7. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.

8. Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat.

9. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.


Nutrition Information:

Quickview
212k Calories
10g Protein
8g Total Fat
20g Carbs
60% Health Score
Limit These
Calories
212k
11%

Fat
8g
13%

  Saturated Fat
2g
19%

Carbohydrates
20g
7%

  Sugar
5g
6%

Cholesterol
8mg
3%

Sodium
416mg
18%

Alcohol
3g
17%

Get Enough Of These
Protein
10g
21%

Vitamin C
106mg
129%

Vitamin K
78µg
75%

Vitamin A
3200IU
64%

Copper
0.71mg
36%

Vitamin B5
2mg
27%

Vitamin B3
4mg
24%

Vitamin B6
0.44mg
22%

Phosphorus
210mg
21%

Manganese
0.42mg
21%

Calcium
195mg
20%

Vitamin B2
0.32mg
19%

Folate
73µg
18%

Potassium
583mg
17%

Fiber
3g
14%

Vitamin E
2mg
13%

Iron
2mg
12%

Selenium
8µg
12%

Magnesium
45mg
11%

Zinc
1mg
11%

Vitamin B1
0.1mg
7%

Vitamin B12
0.33µg
5%

Vitamin D
0.47µg
3%

covered percent of daily need
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Related Videos:

Mushroom Risotto As Made By Chef Marcel Vigneron

 

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Baked Mushroom Risotto - "Cheater" Oven Risotto Method - Perfect Everytime!

 

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