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Wild Mushroom Risotto

posted in: Dinner, Mushroom, Risotto 0

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Ingredients:

  • 4 1/2 cups chicken stock, hot
  • 1/4 cup olive oil
  • 2 cups assorted wild mushrooms, such as shiitake, porcini and morels
  • 1 small onion, finely chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup red wine
  • 2 tablespoons unsalted butter
  • 1/2 cup Parmesan cheese, freshly grated
  • 2 tablespoons marjoram, chopped
  • salt and freshly ground black pepper
Servings: 4

Instructions:
  1. In a large, heavy-bottomed pot over medium heat add 2 tablespoons of the olive oil. Add the mushrooms and saute until the mushrooms have release their liquid, 2 to 3 minutes. Remove the mushrooms with a slotted spoon and place in a bowl. Set aside.
  2. Add the remaining 2 tablespoons olive oil to the pot. Add the onion and cook until translucent, about 4 minutes. Add the rice and stir to coat, cooking for about 1 minute to toast.
  3. Add half the red wine and reduce by half. Add 1 cup chicken stock and simmer until the liquid is completely absorbed. Repeat with the remaining chicken stock, 1 cup at a time, adding another cup only when liquid is completely absorbed. Add the remaining red wine and simmer for another 15 minutes or until liquid is absorbed.
  4. Remove from the heat. Fold in the butter, sauteed mushrooms, Parmesan, and marjoram and season with salt and pepper.


Estimated Nutrient Breakdown:


Calories: 2,516.83
Weight: 1,738.85g
Total Fat: 106.65g
Saturated Fat: 35.33g
Trans-Fat: 0.93g
Monounsaturated Fat: 56.46g
Polyunsaturated Fat: 9.81g
Protein: 69.57g


Cholesterol: 131.88g
Sodium: 4,033.52g
Calcium: 838.87g
Magnesium: 181.03g
Potassium: 1,895.61g
Iron: 19.82g
Zink: 7.12g
Phosphorus: 1,069.22


Vit A: 337.11
Vit B1: 2.17
Vit B2: 1.45
Vit B3: 31.06
Vit B6: 1.45
Vit B12: 0.75
Vit D: 28.50
Vit E: 28.50
Vit K1: 67.98

Notes:

Caution: Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,
Notes: Wild Food Box interesting extension!


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

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