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Wild Mushroom Risotto

posted in: Dinner, Mushroom, Risotto 0

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  • 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
Servings: 4

  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: 2,503.81
Weight: 1,729.30g
Total Fat: 106.48g
Saturated Fat: 35.25g
Trans-Fat: 0.93g
Monounsaturated Fat: 56.43g
Polyunsaturated Fat: 9.75g
Protein: 69.04g

Cholesterol: 131.88g
Sodium: 2,340.42g
Calcium: 814.84g
Magnesium: 172.11g
Potassium: 1,826.31g
Iron: 19.30g
Zink: 7.05g
Phosphorus: 1,061.02

Vit A: 335.71
Vit B1: 2.17
Vit B2: 1.44
Vit B3: 31.00
Vit B6: 1.44
Vit B12: 0.75
Vit D: 28.50
Vit E: 28.50
Vit K1: 59.49


Caution: Sulfites
Health Notes: Peanut-Free,Tree-Nut-Free,
Notes: I love constituents, because they are fancy.

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

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