How To Make Spago’s Mushroom Risotto
Creamy risotto recipe with sautéed mushrooms and grated parmesan cheese in every bite.
Serves:
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 10 oz mushrooms, sliced
- 1/2 cup dry white wine
- 1/2 cup grated parmesan cheese
- salt and pepper to taste
Instructions
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Heat the broth in a pot and keep it simmering on low heat.
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In a separate large saucepan, melt the butter and olive oil over medium heat.
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Add the onion and garlic and sauté for 2 minutes.
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Add the mushrooms and cook for 5-7 minutes or until browned.
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Add the Arborio rice and cook for 2 minutes, stirring constantly.
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Pour the white wine and let it evaporate.
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Add 1 cup of the simmering broth and cook until absorbed. Stirring constantly.
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Continue adding the broth gradually, 1 cup at a time, until the rice is tender and creamy.
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Remove from the heat, stir in the parmesan cheese, salt, and pepper.
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Serve hot and garnish with additional parmesan cheese and chopped parsley if desired.
Nutrition
- Calories : 446kcal
- Total Fat : 16g
- Saturated Fat : 7g
- Cholesterol : 27mg
- Sodium : 1454mg
- Total Carbohydrates : 53g
- Dietary Fiber : 2g
- Sugar : 4g
- Protein : 15g
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