Risotto With Wild Mushrooms
Published December 5, 1987
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound wild mushrooms, preferably porcini, although cultivated mushrooms may be used
2 tablespoons butter
⅓ cup finely chopped onions
1 pound arborio rice, available in specialty food shops, about 2 ⅔ cups
½ cup dry white wine
4 cups simmering fresh or canned chicken broth
5 tablespoons olive oil
1 clove garlic, peeled and crushed
2 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 teaspoons finely chopped parsley
Freshly grated Parmesan cheese
Nutritional analysis per serving (4 to 6 servings)
65 grams carbs; 13 milligrams cholesterol; 450 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 3 grams fiber; 802 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the mushrooms into one-inch pieces. There should be about four cups.
- Step 2
Melt the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
- Step 3
Add the four cups of simmering broth and cook over moderately high heat.
- Step 4
Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
- Step 5
When the rice has cooked eight minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite. Sprinkle with the remaining tablespoon of olive oil and stir. Serve with freshly grated Parmesan cheese on the side.
Private Notes
Comments
The proportion of rice to broth in this recipe is simply preposterous. Have been making all kinds of risotto--porcini, asparagus and pea, red wine, etc.-- for more than 30 yrs. and found the ratio of rice to broth is generally 1:4 plus or minus. For six first course servings, I plan on 1-1/2 cups rice absorbing about 6 cups broth.
I added a little nutmeg and some turmeric to give it a bit more depth. And used mushroom broth.
Needed much more broth!
The proportion of rice to broth in this recipe is simply preposterous. Have been making all kinds of risotto--porcini, asparagus and pea, red wine, etc.-- for more than 30 yrs. and found the ratio of rice to broth is generally 1:4 plus or minus. For six first course servings, I plan on 1-1/2 cups rice absorbing about 6 cups broth.