How To Make Alice Waters’ Mushroom Risotto
Creamy and delicious, this vegetarian Italian classic is made with Arborio rice and sautéed mushrooms.
Serves:
Ingredients
- 1 lb mixed mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
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In a saucepan, heat the vegetable broth and keep it hot.
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In a large skillet, heat the olive oil over medium heat.
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Add the onions and garlic and cook until translucent.
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Add the sliced mushrooms and cook until they release their moisture and start to brown.
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Add the Arborio rice and stir until translucent.
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Add a ladleful of hot broth to the rice and stir until the liquid is absorbed.
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Continue adding broth and stirring until the rice is cooked but still has some bite.
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Stir in the butter and parmesan cheese and season with salt and pepper to taste.
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Serve immediately.
Nutrition
- Calories : 397kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 22mg
- Sodium : 1432mg
- Total Carbohydrates : 51g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 13g
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