How To Make Fountain Blue Restaurant’s Mushroom Risotto Recipe
Creamy Arborio rice simmered in a rich mushroom broth with Parmesan cheese and fresh herbs.
Serves:
Ingredients
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup Arborio rice
- 1 cup sliced mushrooms
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
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In a saucepan, bring vegetable broth to a simmer.
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In a separate saucepan, heat olive oil over medium heat.
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Add onion and garlic, sauté until onion is translucent.
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Add Arborio rice and stir for 2 minutes.
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Add sliced mushrooms and continue stirring for 4 minutes.
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Pour in dry white wine and cook until the liquid is absorbed.
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Add warm vegetable broth, one ladle at a time, stirring constantly until absorbed by the rice before adding more.
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Continue adding broth and stirring until the rice is cooked and the mixture is creamy (around 25 minutes).
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Stir in butter, Parmesan cheese, and parsley.
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Season with salt and pepper to taste. Serve hot.
Nutrition
- Calories : 305kcal
- Total Fat : 8g
- Saturated Fat : 4g
- Cholesterol : 19mg
- Sodium : 1442mg
- Total Carbohydrates : 43g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 6g
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