How To Make Fiddleheads Restaurant’s Wild Mushroom Risotto Recipe
Creamy and flavorful risotto infused with a variety of wild mushrooms.
Serves:
Ingredients
- 1 cup arborio rice
- 4 cups chicken broth
- 1 cup mixed wild mushrooms, sliced
- 1/4 cup white wine
- 1/2 cup grated parmesan cheese
- 2 tbsp butter
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
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In a large pot, heat the chicken broth until it comes to a simmer.
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In a separate pan, heat up the olive oil and butter over medium heat.
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Sauté the shallot and garlic until fragrant and translucent.
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Add the mushrooms and cook until slightly brown.
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Stir in the arborio rice and cook for a minute until it becomes translucent.
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Pour in the white wine and stir until it is absorbed by the rice.
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Add one cup of the hot chicken broth to the risotto and stir constantly until it is fully absorbed.
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Continue adding one cup of chicken broth at a time while stirring the risotto continuously.
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Cook the risotto until it is creamy and the rice is tender but still firm to the bite.
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Remove the risotto from heat and stir in the grated parmesan cheese.
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Season with salt and pepper to taste.
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Serve immediately.
Nutrition
- Calories : 301kcal
- Total Fat : 10g
- Saturated Fat : 5g
- Cholesterol : 23mg
- Sodium : 739mg
- Total Carbohydrates : 39g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 9g
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