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Mushroom Risotto Recipe

Updated on September 1, 2013

Vote for Mushroom Risotto!

5 stars from 7 ratings of risotto

Your nugget of nutritional info:

Grains---rice specifically. Time to right the wrong to carbohydrate by expounding on its benefits. Much like a car needs gas to run, your body needs carbs to convert to glucose, and risotto is a premium petrol. 1 cup of of risotto provides around 46 grams of carbohydrate, 16 grams of protein, and 12 grams of fat---the good kind.

Packing in as much as ½ the RDA for Vitamin D (2.4 mg per serving) it isn't stingy with vitamins: A, B6, and B12, either. A fiber-rich food, it fulfills about 1/3 of your daily need for riboflavin, and the same amount of folate.

The Results!

Source

The Ingredients:

Recipe in Rebus:

soak mushrooms in NS chicken stock for 30 minutes
soak mushrooms in NS chicken stock for 30 minutes | Source
drain, reserving juice
drain, reserving juice
dice mushrooms fine, and set aside
dice mushrooms fine, and set aside
prep the parsley by running a fork through the leaves, like a comb through a hair snarl...
prep the parsley by running a fork through the leaves, like a comb through a hair snarl...
dice the leaves fine, and set aside...
dice the leaves fine, and set aside...
In saucepan, heat remainder of stock---
In saucepan, heat remainder of stock---
wine---
wine---
and reserved soaking liquid from mushrooms. Bring to a simmer and maintain
and reserved soaking liquid from mushrooms. Bring to a simmer and maintain
Meantime, prep your shallots and garlic--dicing fine...
Meantime, prep your shallots and garlic--dicing fine...
Heat mix of butter and oil to med-high heat. When sizzling, add shallots and cook until translucent
Heat mix of butter and oil to med-high heat. When sizzling, add shallots and cook until translucent
add rice
add rice
 stir to coat all grains thoroughly
stir to coat all grains thoroughly
add garlic, and cook until you hear it sizzle, about 1-2 minutes, tops
add garlic, and cook until you hear it sizzle, about 1-2 minutes, tops
Add half of the reserved, simmering stock mix at this point. Stirring frequently, cook until all liquid is absorbed, usually about 5 minutes, before---
Add half of the reserved, simmering stock mix at this point. Stirring frequently, cook until all liquid is absorbed, usually about 5 minutes, before---
adding more liquid in ½ cup increments, each time waiting for the current, liquid addition to absorb before adding more...
adding more liquid in ½ cup increments, each time waiting for the current, liquid addition to absorb before adding more...
stir frequently!
stir frequently!
keep going! you're almost done!
keep going! you're almost done!
then, once all simmering stock mix has been added, add your peas
then, once all simmering stock mix has been added, add your peas
the mushrooms...
the mushrooms...
the parsley...
the parsley...
and the Parmesan. Mix thoroughly, and sereve as a main course with salad, or as a side dish to any entrée.
and the Parmesan. Mix thoroughly, and sereve as a main course with salad, or as a side dish to any entrée.

Cook Time

Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: 6 six ounce servings

Ingredients

  • 1 cup Arborio rice
  • 4 cups NS chicken stock
  • ½ cup white wine
  • ½ cup shallots, diced fine
  • ½ cup dried mushrooms of choice, (I used portabellos)
  • ½ cup peas
  • ½ cup Parmesan, shredded
  • ¼ Italian parsley, diced fine
  • 3-4 cloves garlic, diced fine
  • 1-2 TBSP. olive oil
  • 1-2 TBSP. butter, or butter substitute

How to Do It:

  1. Using 1 cup of the stock, soak whole mushrooms for about 30 minutes. Drain, reserving liquid for later.
  2. Dice the mushrooms finely, and set aside for now.
  3. As good a time as any to prep your parsley. Dice that up, too, and set aside.
  4. Take the soaking liquid used for the mushrooms and add it to the remaining stock.
  5. Add both the stock and wine to a saucepan over med heat, and bring to a simmer...
  6. Maintain simmer. Meantime, in heavy bottomed pan, melt butter and oil until sizzling.
  7. Add shallots, and cook until translucent.
  8. Add rice. Stir well to ensure all grains become coated with oil.
  9. Add garlic. As soon as you hear that sizzle, add ½ of the simmering liquid to the rice mix. Stirring frequently, cook until all liquid is absorbed into the rice. This usually takes about 5 minutes, but use your best judgment.
  10. Once initial liquid addition is absorbed, continue to add the remaining, simmering liquid in ½ cup increments. Stir and wait until all liquid absorbs, before adding more.
  11. Once absorbed, add the peas and stir....
  12. Add mushrooms, and stir....
  13. Add parsley--
  14. And finish with the Parmesan cheese.
  15. This is a great side dish, but can also stand in for the main course!

Hearty enough to be a main course!

Buy Arborio Rice straight from Italy!

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    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thank you, Chitrangada! I am surfing over to your place directly to look for your recipe...fingers crossed...:)

      have a wonderful week. :)

    • ChitrangadaSharan profile image

      Chitrangada Sharan 4 years ago from New Delhi, India

      This looks filling and complete meal! The combination of ingredients looks interesting.

      I also cook something like this with slight variation in ingredients. Now I am going to try your version, that is with mushroom.

      Thanks for sharing the step by step illustrations and pictures. Voted up!

    • mio cid profile image

      mio cid 4 years ago from Uruguay

      Wow i'm impressed! you know polenta ? I know they sell the bars of it in the supermarkets but nobody knows what to do with it or what it's for.glad I found you and I will not only follow but try some of your great recipes.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thank you, Mio Cid. The thing about risotto--like polenta--you can jazz it up pretty much any way you like! Substitutions, aok, I hope you enjoy. :)

    • mio cid profile image

      mio cid 4 years ago from Uruguay

      Very nice recipe ,and since every recipe is different even if its the same dish i will definitely try yours!