MIXED MUSHROOM RISOTTO

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Mixed Mushroom Risotto image

A friend of mine, an experienced mushroom forager, gave me a jar of her porcini mushroom powder. It's like brown gold! I added it to my usual mushroom risotto and I must say, it's the best mushroom risotto I've ever made.

Provided by nch

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 12

4 cups low-fat chicken broth
1 tablespoon porcini mushroom powder
4 tablespoons olive oil, divided
1 shallot, finely chopped
1 cup Arborio rice
1 bay leaf
⅓ cup dry white wine
8 ounces mixed mushrooms, roughly chopped
½ cup freshly grated Parmesan cheese, or to taste
2 tablespoons unsalted butter
salt and ground white pepper to taste
2 tablespoons chopped fresh parsley, or to taste

Steps:

  • Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
  • Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
  • Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
  • Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.

Nutrition Facts : Calories 312 calories, Carbohydrate 32 g, Cholesterol 16 mg, Fat 14.9 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 4.8 g, Sodium 393 mg, Sugar 1.1 g

Willis Lewis
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This risotto was a bit too salty for my taste. I think I'll use less salt next time.


Demo Lama
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I'm not a big fan of mushrooms, but I really enjoyed this risotto. The mushrooms were cooked perfectly and they didn't overpower the other flavors in the dish.


James Finch
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This risotto was delicious! I used a mix of cremini and shiitake mushrooms, and they were both cooked perfectly. The Arborio rice was also cooked perfectly, and the risotto was creamy and flavorful.


Javed Ahmad
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This risotto was a bit too creamy for my taste. I think I'll use less milk next time.


Yahaya Komakech
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This risotto was amazing! The mushrooms were perfectly cooked and the rice was creamy and flavorful. I will definitely be making this again.


Top Collection
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The risotto was delicious, but it was a bit too rich for me. I think I'll use less butter next time.


Mihal Hasan Nayeem
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This risotto was a bit bland for my taste. I think it needed more salt and pepper.


Chuck Gough
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I've made this risotto several times now, and it's always a hit. It's easy to make and always turns out perfectly.


Ladis Tensah
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The risotto was good, but I think it could have used a bit more flavor. I added some extra garlic and herbs, and it really helped to bring out the flavors of the mushrooms.


Rakeah xettri saud
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This risotto was delicious! The mushrooms were cooked perfectly and the Arborio rice was creamy and tender. I loved the addition of the white wine and Parmesan cheese.


MOHAMMAD RIYAD Hossain Riyad 557
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I'm always looking for new risotto recipes, and this one didn't disappoint. The mixed mushrooms added a lot of depth of flavor, and the creamy texture was spot-on. I'll definitely be making this again!


M-ikram-816
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This is my go-to risotto recipe. It's always a crowd-pleaser, and it's easy enough to make on a weeknight. I like to add a splash of white wine to the mushrooms while they're cooking, and I always finish it off with a generous helping of Parmesan che


angel4o
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Not a huge fan of mushrooms, but this risotto changed my mind. The flavors were well-balanced and the texture was perfect. I'll definitely be making this again!


Patrick Samuel
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Easy to follow and the result was impressive! I used a mix of oyster, shiitake, and cremini mushrooms, and they all worked well together. The risotto was creamy and flavorful, and I loved the crispy texture of the fried sage leaves.


Collean Bunny
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This mushroom risotto was a delight! The combination of mushrooms gave it a rich and earthy flavor, and the Arborio rice was cooked perfectly. I added a bit of extra Parmesan cheese and some chopped parsley, and it was absolutely delicious.