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Wild Mushroom Risotto

posted in: Dinner, Mushroom, Risotto 0

recipe image

Ingredients:

  • 9 1/2 tablespoons butter, divided
  • 1 1/2 pounds fresh wild mushrooms
  • (such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
  • 7 cups (about) low-salt chicken broth
  • 1 tablespoon extra-virgin olive oil
  • 3/4 cup finely chopped leek (white and pale green parts only)
  • 1 1/4 cups arborio rice (8 to 9 ounces)
  • 1/4 cup dry white wine
  • 1/4 cup dry white vermouth
  • 1/4 cup grated Parmesan cheese plus additional for serving (optional)
Servings: 6

Instructions:
  1. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  2. Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.


Estimated Nutrient Breakdown:


Calories: 2,615.91
Weight: 2,947.01g
Total Fat: 138.07g
Saturated Fat: 74.53g
Trans-Fat: 4.42g
Monounsaturated Fat: 43.20g
Polyunsaturated Fat: 8.09g
Protein: 62.00g


Cholesterol: 290.04g
Sodium: 602.78g
Calcium: 260.89g
Magnesium: 195.55g
Potassium: 5,389.09g
Iron: 39.27g
Zink: 9.67g
Phosphorus: 1,216.45


Vit A: 978.12
Vit B1: 1.53
Vit B2: 2.24
Vit B3: 61.77
Vit B6: 1.12
Vit B12: 1.92
Vit D: 1,523.81
Vit E: 1,523.81
Vit K1: 49.17

Notes:

Caution: Gluten,Wheat,Sulfites
Health Notes: Sugar-Conscious,Peanut-Free,Tree-Nut-Free,
Notes: I be crazy about add-ons, because they are fancy.


Author: Epicurious
Tags: Wild Food Box,Mushroom,Risotto

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