Maria’s Weekly Recipe: MUSHROOM RISOTTO
Serving: 1 cup: 333 Cals
Mushroom Risotto is a creamy Italian rice dish made with Arborio rice and loaded with mushrooms. It takes time to cook, but it's so worth the wait!
2 cups Baby Bella (cremini) mushrooms, sliced
1 clove garlic, diced
2 cups Arborio rice
1 tsp olive oil
3 tsp butter
2 shallots, minced
1 cup white wine
8 cups fat free vegetable stock or broth, or chicken stock
kosher salt and pepper
1/2 cup grated parmesan cheese
4 tbsp. chopped parsley
Heat the stock in a small pot and keep on low heat.
In a medium size heavy saucepan, sauté garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook for 1 minute.
Add 1/2 cup of the stock or broth and let the mushrooms cook for about 4 minutes. Set aside.
Add butter to the pan and set flame to medium-low heat. Add shallots, sauté about 1 minute.
Add rice mixing well until well coated and translucent, about 2 minutes.
Add wine, salt and pepper and mix well until it is absorbed into the rice.
Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente and fully cooked, yet still somewhat firm to the bite.
Add mushrooms, parmesan cheese and parsley, mix well and serve.
Refrigerate for up to 4 days.
How To Know When Risotto is Done: The best way to know is to taste it. You will know the risotto is done when the center of the rice is no longer white. Cooked risotto should be al dente or fully cooked, yet still firm to the bite.
Mushroom Variations: I used Baby Bella (cremini) mushrooms, but you can use Portobello, porcini, shiitake, white button or a combination of all four.