Wild Mushroom Risotto
|Chicken stock/Canned low-sodium broth||5 1⁄2 Cup (88 tbs)|
|Unsalted butter||6 Tablespoon|
|Mixed wild mushroom||1⁄2 Pound, trimmed, sliced (Fresh, Such As Shiitake, Chanterelles, Porcini Or Oyster Mushrooms)|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||3 Tablespoon|
|Onion||1 Small, minced|
|Arborio rice||1 1⁄2 Cup (24 tbs)|
|Minced flat leaf parsley||1⁄2 Cup (8 tbs)|
|Asiago/Parmesan||2 Ounce, finely grated|
|Freshly ground pepper||To Taste|
1. In a medium saucepan, bring the stock to a simmer over moderate heat. Reduce the heat to very low and cover until ready to use.
2. In a large heavy saucepan, melt 3 tablespoons of the butter over moderately high heat. Add the mushrooms and cook until wilted, about 3 minutes. Add the garlic and cook, tossing, for 1 minute. Transfer the mushrooms and garlic to a plate or bowl and set aside.
3. Reduce the heat to moderate. Add the remaining 3 tablespoons butter and the olive oil to the saucepan. When the butter is melted, add the onion and cook until softened, about 5 minutes. Add the rice and stir to coat well.
4. Increase the heat to moderately high. Add about 1/2 cup of the hot stock and stir constantly until the mixture comes to a simmer. Add 2 more cups of the hot stock, 1/2 cup at a time, stirring constantly until the stock is absorbed after each addition, about 10 minutes.
5. Toss in the reserved mushrooms and garlic and the parsley. Continue adding the remaining stock, about 1/2 cup at a time, stirring constantly until the stock is absorbed after each addition and the rice is tender, but still firm, and creamy but not soupy, 8 to 10 minutes longer.
6. Remove the risotto from the heat and stir in the cheese. Season to taste with salt and lots of pepper and serve at once.
Calories 727 Calories from Fat 336
% Daily Value*
Total Fat 38 g58.6%
Saturated Fat 17.2 g86%
Trans Fat 0 g
Cholesterol 73.3 mg24.4%
Sodium 729.4 mg30.4%
Total Carbohydrates 77 g25.5%
Dietary Fiber 2.9 g11.6%
Sugars 10.9 g
Protein 20 g40.5%
Vitamin A 28.1% Vitamin C 30.4%
Calcium 21.7% Iron 17.8%
*Based on a 2000 Calorie diet