Mixed Mushroom Risotto Recipe

Recipesfull introduces to you: Rice Side Dish Recipes. (Mixed Mushroom Risotto Recipe). A friend of mine, an experienced mushroom forager, gave me a jar of her porcini mushroom powder. It's like brown gold! I added it to my usual mushroom risotto and I must say, it's the best mushroom risotto I've ever made.

Brief

Prep 10 mins

Cook: 35 mins

Additional: 5 mins

Total: 50 mins

Servings: 6

Yield: 6 servings

Mixed Mushroom Risotto Recipe

Ingredients

4 cups low-fat chicken broth

1 tablespoon porcini mushroom powder

4 tablespoons olive oil

divided

1 shallot

finely chopped

1 cup Arborio rice

1 bay leaf

⅓ cup dry white wine

8 ounces mixed mushrooms

roughly chopped

½ cup freshly grated Parmesan cheese

or to taste

2 tablespoons unsalted butter

salt and ground white pepper to taste

2 tablespoons chopped fresh parsley

or to taste

Green Rice with Cheese

Side Dish

Directions

Step 1

Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover lower heat and keep at a simmer until needed for risotto.

Step 2

Meanwhile heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook stirring often until soft but not browned 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook stirring constantly until all liquid has been absorbed.

Step 3

Continue adding chicken broth in 1/2 cup increments stirring constantly and only adding more broth when all liquid has been absorbed until all broth has been added and rice is tender but not mushy 20 to 25 minutes.

Step 4

Heat remaining olive oil in a large nonstick skillet over medium heat. Add mushrooms and cook stirring often until they have released their liquid and it has cooked off 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan if desired.

Nutritional Information

Mixed Mushroom Risotto Recipe

Servings Per Recipe:6

Calories: 312

% Daily Value *

Protein: 10.5g 21%

Carbohydrates: 32g 10%

Dietary Fiber: 1g 4%

Sugars: 1.1g

Fat: 14.9g 23%

Saturated Fat: 4.8g 24%

Cholesterol: 16mg 5%

Vitamin A Iu: 353.8IU 7%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.1mg 5%

Vitamin C: 3.1mg 5%

Folate: 11.7mcg 3%

Calcium: 82.6mg 8%

Iron: 0.8mg 4%

Magnesium: 9.8mg 4%

Potassium: 173mg 5%

Sodium: 393mg 16%

Calories From Fat: 134.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.