Mushroom Risotto
Prep
15m
Cook
35m
Total
50m
Steps
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Nutrition Facts
Per serving637 calories
Calories from
- Protein 13%
- Carbs 49%
- Fat 38%
-
Fat High 26 g 40%
-
Saturated Fat High 13 g 65%
-
Carbohydrates High 75 g 25%
-
Fiber 4 g 16%
-
Sugar 6 g 12%
-
Protein High 20 g 40%
-
Cholesterol High 65 mg 21%
-
Sodium High 970 mg 40%
% Daily Value is based on a 2,000 calorie diet.
Notes
1. Mushrooms – just ordinary mushrooms, either white / button mushrooms or Swiss Brown/Cremini mushrooms.
I like slicing most and quartering some for texture variety in the dish. If your mushrooms are giant, cut into 1/6th of 1/8th.
Best to cook mushrooms until golden than remove. If you cook them with the rice, the mushrooms lose their colour (and colour = flavour!)
Will also work beautifully with other sliceable mushrooms like shiitake, and large mushrooms like portobello.
More exotic mushrooms (like Chanterelle, Morel) or Asian mushrooms like Enoki, Oyster, King Oyster mushrooms etc – use your judgement to cut to size so they can sautéed until golden and used as directed by this recipe.
2. White wineadds complexity and depth of flavour. Any white wine will do here, though a dry one is best. Sauvignon blanc, chardonnay, Riesling. Even leftover champers would be fine!
4. Cream and extra butter for finishing – these are optional. The cream and butter adds extra richness for finishing (cream also makes risotto white). Still incredible without! I would choose cream over extra butter in this recipe.
7. Finished consistency of risotto – “real” risotto, like you get at serious Italian restaurants, is so loose it will pool on a plate rather than holding its shape in a mound. It should never be so thick that when you dollop it on a plate, it holds its shape. For home purposes, I like mine to have a thicker consistency than restaurants. It still “oozes” when I serve it up, but it doesn’t spread out flat like a sauce (see video).
8. Leftovers –will keep 3 to 4 days in the fridge. Reheat in microwave with a splash of milk and mix well to make it creamy again!
9. Nutrition per serving includes cream but excludes extra 2 tbsp butter.
I like slicing most and quartering some for texture variety in the dish. If your mushrooms are giant, cut into 1/6th of 1/8th.
Best to cook mushrooms until golden than remove. If you cook them with the rice, the mushrooms lose their colour (and colour = flavour!)
Will also work beautifully with other sliceable mushrooms like shiitake, and large mushrooms like portobello.
More exotic mushrooms (like Chanterelle, Morel) or Asian mushrooms like Enoki, Oyster, King Oyster mushrooms etc – use your judgement to cut to size so they can sautéed until golden and used as directed by this recipe.
2. White wineadds complexity and depth of flavour. Any white wine will do here, though a dry one is best. Sauvignon blanc, chardonnay, Riesling. Even leftover champers would be fine!
4. Cream and extra butter for finishing – these are optional. The cream and butter adds extra richness for finishing (cream also makes risotto white). Still incredible without! I would choose cream over extra butter in this recipe.
7. Finished consistency of risotto – “real” risotto, like you get at serious Italian restaurants, is so loose it will pool on a plate rather than holding its shape in a mound. It should never be so thick that when you dollop it on a plate, it holds its shape. For home purposes, I like mine to have a thicker consistency than restaurants. It still “oozes” when I serve it up, but it doesn’t spread out flat like a sauce (see video).
8. Leftovers –will keep 3 to 4 days in the fridge. Reheat in microwave with a splash of milk and mix well to make it creamy again!
9. Nutrition per serving includes cream but excludes extra 2 tbsp butter.
Imported & edited by @golfpmac
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