How To Make Ron’s Mushroom Risotto
A creamy and flavorful Italian dish with sautéed mushrooms.
Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups chicken broth
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 shallot, chopped
- 8 oz mushrooms, sliced
- 1/2 cup white wine
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
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In a saucepan, heat the chicken broth and keep it warm.
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In a large pot, heat the olive oil over medium heat and cook the garlic and shallot for 2-3 minutes or until softened.
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Add the mushrooms and cook for 5-7 minutes or until they release their juices and are golden brown.
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Add the Arborio rice and stir for 2-3 minutes or until coated with the oil and slightly toasted.
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Pour in the white wine and stir until it has been absorbed by the rice.
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Gradually add the warm chicken broth, one ladleful at a time, while stirring constantly until the broth has been absorbed before adding more.
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Keep stirring and adding broth until the rice is cooked al dente (about 18-20 minutes).
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Remove from heat and stir in Parmesan cheese and butter. Season with salt and pepper.
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Allow it to rest for 5 minutes before serving.
Nutrition
- Calories : 365kcal
- Total Fat : 15g
- Saturated Fat : 6g
- Cholesterol : 25mg
- Sodium : 1285mg
- Total Carbohydrates : 39g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 12g
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