Mushroom Risotto

The recipe Mushroom Risotto can be made in around 1 hour and 20 minutes. This gluten free recipe serves 4 and costs $4.26 per serving. One portion of this dish contains approximately 10g of protein, 9g of fat, and a total of 213 calories. 180 people were impressed by this recipe. Head to the store and pick up salt, dried porcini mushrooms, dry white wine, and a few other things to make it today. Plenty of people really liked this Mediterranean dish. It is brought to you by Eating Well. With a spoonacular score of 97%, this dish is super. Similar recipes are Risotto ai funghi (Mushroom Risotto), Mushroom Risotto, and where did I go, and Mushroom Risotto.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine porcini and hot water in a small bowl. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.Preheat oven to 425 degrees F.Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes. Add rice, garlic and thyme; stir to coat well. Add wine and cook until almost all evaporated, 2 to 4 minutes. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

 

Step by step:

1. Combine porcini and hot water in a small bowl.

2. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop finely. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.Preheat oven to 425 degrees F.

3. Heat 2 teaspoons oil in a Dutch oven or large ovenproof high-sided skillet over medium heat.

4. Add leek and the porcini; cook, stirring often, until the leek is tender, 2 to 3 minutes.

5. Add rice, garlic and thyme; stir to coat well.

6. Add wine and cook until almost all evaporated, 2 to 4 minutes.

7. Add broth and the reserved porcini liquid. Bring to a boil. Cover the pan and transfer to the oven.

8. Bake until the rice is just tender but still has a little resistance and a creamy consistency, 40 to 50 minutes. If the risotto seems soupy, place it on the stovetop over medium heat and simmer for a few minutes, stirring, until it reaches the desired consistency.While the risotto is baking, heat the remaining 2 teaspoons oil in a nonstick skillet over medium-high heat.

9. Add cremini and cook, stirring occasionally, until tender and browned, 5 to 7 minutes.When the risotto is ready, stir in the cremini, Parmesan, 2 tablespoons parsley, vinegar, salt and pepper. Sprinkle the remaining parsley on top and serve immediately.

Nutrition Information:

covered percent of daily need

 

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