Main Dishescookwell
Mushroom Risotto
Staple risotto dish to have on hand.
👥 3 Servings⏱️ Prep & Cook: 40 min👤 Keith McBrayer📖 cookwell
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●knife
- ●grater
📝 Preparation Steps
1
Sauté the mushrooms
Mushrooms, 450 g
2
In a wide pan over high heat, add the cooking oil and mushrooms. Sauté until browned on all sides. Remove the mushrooms from the pan.
Cooking oil, 15 gMushrooms, 450 g
3
Sauté the aromatics & toast the rice
4
Add 30 g of butter to the pan. Once melted, add in the grated onion and garlic (if you don't have a grater or microplane, finely mince them with a knife instead). sauté for ⏱️ 1-2 minutes until softened and fragrant. Add the rice and stir to coat the kernels in fat and lightly toast their exterior.
Butter, 30 gGarlic, 2
5
Simmer the risotto
6
Add about 80% of the total broth you’re going to use (look at rice packaging for risotto ratios). Alternatively, add enough broth to submerge the rice to start. You can add more and adjust the liquid at the end. Bring to a simmer, cover, and let cook undisturbed for ⏱️ 10 minutes. Stir to ensure nothing is sticking, and add a bit more broth if necessary. Simmer covered for 10 more minutes. Taste a rice kernel to make sure it is done to your liking, then turn off the heat.
Broth, 600-800 g
7
Adjust seasoning & texture
8
Stir in the remaining 30 g of butter and the grated parm. Add in more broth or water until the risotto is your desired consistency. Season to taste with salt and pepper, then serve: add to a plate and top with the sautéed mushrooms and a sprinkle of parsley.
Butter, 30 gBroth, 600-800 gSalt, to tasteMushrooms, 450 gParsley, for garnish
Nutrition Facts
calories
1378
fat Content
43 g
protein Content
55 g
carbohydrate Content
193 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...