Mushroom Risotto
It takes about 25 minutes of careful stirring, and every few minutes adding a half cup of hot stock to the rice,
Servings: 4
Calories: 479kcal
Equipment
- skillet
Ingredients
- 5 cups chicken broth or vegetable stock
- 3 tablespoons olive oil divided use
- 1 pounds mushrooms thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium shallots minced
- 1 1/2 cups arborio rice
- 3 tablespoons butter
Instructions
- in a large skillet, heat 1 tablespoon of olive oil over high heat. Add i n the mushrooms, season with salt and pepper, and saute until nicely browned, 3-5 minutes. Remove them from the pan and set them aside for now.
- In the same skillet heat 2 tablespoons of olive oil. Saute the shallots for a minute or two and then add in the rice. Toast the rice in the olive oil for about 3 to 5 minutes until golden.
- Pour in 1 cup of the simmering chicken broth in with the rice, stirring constantly. Once the rice absorbs all of the liquid, reduce the heat to medium and continue adding in broth 1/2 cup at a time until all 5 cups of chicken broth have been added in and absorbed. Stirring consistently will help the rice cook evenly. It should take about 25 minutes to add the entire 5 cups of chicken broth.
- Once all the liquid has been used, stir in the mushrooms, the butter. Taste, and salt and pepper to taste.
Nutrition
Calories: 479kcal | Carbohydrates: 65g | Protein: 10g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 23mg | Sodium: 1447mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 23mg | Calcium: 24mg | Iron: 4mg