Mushroom Risotto
Creamy arborio rice stirred slowly with earthy mushrooms, white wine and parmesan.
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Per serving
520 kcal
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Instructions
Step 1: Keep the stock at a gentle simmer in a separate pan.
Step 2: Fry the mushrooms in butter over high heat until deeply browned. Set aside.
Step 3: Soften the shallot and garlic in butter and olive oil.
Step 4: Add the rice and toast for 2 minutes until the edges turn translucent.
Step 5: Pour in the wine and stir until absorbed.
Step 6: Add the hot stock one ladle at a time, stirring, for about 18 minutes.
Step 7: Fold the mushrooms back in with parmesan and a knob of cold butter.
Step 8: Rest 2 minutes, then serve loose and creamy.
Ingredients
Quantities update automatically for 4 servings.
- 320 gArborio rice
- 350 gChestnut mushrooms — sliced
- 15 gDried porcini — soaked in hot water
- 120 mlDry white wine
- 60 gParmesan — grated
- 2 mediumShallot — finely diced
- 50 gButter
- 1 ¼ litreVegetable stock — kept hot
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 520 kcal
- Protein
- 15 g
- Carbohydrates
- 66 g
- Fat
- 20 g
- Saturated fat
- 10 g
- Fibre
- 3.5 g
- Sugar
- 4 g
- Sodium
- 760 mg
These figures are estimates for general information only and are not medical or dietary advice.