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Wild Mushroom Risotto

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Ingredients
  Olive oil 1 Tablespoon
  Shallot 1⁄2 , finely chopped
  Garlic 1 Clove (5 gm), grated
  Carnaroli rice/Arborio rice 4 Ounce
  Thyme sprig 1
  Mushrooms 1⁄4 Cup (4 tbs) (1 Handful, Preferably Wild)
  White wine 75 Milliliter (1/2 Glass)
  Vegetable stock/Chicken stock 1 Pint (600 Milliliter)
  Blue cheese 2 Ounce, crumbled (50 Gram Barkham / Gorgonzola)
  Butter 2 Ounce, cut into cubes (50 Gram)
  Grated parmesan 1⁄4 Cup (4 tbs) (1 Handful)
Directions

1. Heat the oil in a pan, add the shallot and garlic, then cook until soft, about 3 mins. Add rice, thyme and mushrooms and stir to coat. Turn up the heat, pour in the wine, then the stock, bit by bit, stirring each time, allowing the liquid to disappear each time. Stir continuously.
2. When the rice is al dente, stir in the blue cheese and butter. Season to taste, scatter over the Parmesan and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Poached
Interest: 
Holiday
Ingredient: 
Mushroom

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3.953845
Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1392 Calories from Fat 760

% Daily Value*

Total Fat 86 g132.9%

Saturated Fat 47.2 g236%

Trans Fat 0 g

Cholesterol 191.9 mg64%

Sodium 2184.9 mg91%

Total Carbohydrates 102 g34%

Dietary Fiber 5.8 g23.4%

Sugars 1.8 g

Protein 33 g66.7%

Vitamin A 44.6% Vitamin C 10.4%

Calcium 68.8% Iron 8.1%

*Based on a 2000 Calorie diet

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Wild Mushroom Risotto Recipe