Marian Burros's Risotto With Wild Mushrooms
Updated Oct. 12, 2023
- Total Time
- 23 minutes
- Prep Time
- 3 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 4cups chicken broth, approximately
- ½cup chopped onion
- 1cup Arborio or medium-grain American rice
- ½cup dry white wine
- ½pound wild mushrooms, washed, trimmed and coarsely chopped
- ½ to 1cup finely grated parmigiano reggiano
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (2 servings)
909 calories; 28 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 111 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 41 grams protein; 1988 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a heavy-bottomed pot.
- Step 2
Heat broth in separate pot.
- Step 3
Saute onion in the oil until it takes on a little color.
- Step 4
Add rice to the onion and stir until well coated.
- Step 5
Add the wine and stir; let the wine cook away, about 2 minutes.
- Step 6
Add about a cup of simmering chicken broth to the rice and cook over high heat, stirring often, until broth has been absorbed. Repeat procedure, this time adding all the mushrooms as well as the broth. While stirring, continue adding broth as it is absorbed into the rice. You may need more or less than four cups to achieve a creamy consistency while the center of the rice is still firm.
- Step 7
When rice is done and there is still enough broth left in the rice to make it slightly runny, stir in the cheese. Season with salt and pepper and serve.
- A green salad with an oil-and-vinegar dressing is all you need to complete the meal.
Private Notes
Comments
This is delicious!! I had white mushrooms and used those, and homemade chicken broth. Served with lamb leg steaks and salad. Nice dinner.
Excellent recipe to get started with risottos - grocery, white button mushrooms do well, learning to use vermouth for white wine also a good step here - for two, with a salad, no need for meat to get a nice filling meal with a little style (go good vegetable broth if you’d like it vegetarian). Also a good chance to serve a nice red wine a bit chilled as opposed to the routine white (which does go well), but red suits the dish a bit better in my opinion.
This is really a fabulous recipe; it needs a picture. :)
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