Mushroom Risotto

Total Time:
45 min
Prep:
25 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 cups arborio rice
  • 1/2 cup dry Sauvignon Blanc wine
  • 2 1/2 cups chicken or vegetable broth
  • Salt
  • 2 tablespoons unsalted butter
  • 10 ounces fresh porcini and chanterelle mushroom, sliced
  • 1/4 cup diced onion
  • 1 clove garlic, minced
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons grated Parmesan
Directions
  • Heat the oil in a large skillet over medium heat. Add the rice and cook for 2 minutes. Add the wine and stir until it is completely evaporated. Add the chicken broth and some salt and simmer, stirring occasionally, until the rice is just tender, about 15 minutes.

  • Heat the butter in another skillet. Add the mushrooms, onion, garlic and some salt and pepper and saute until the mushrooms begin to show color, about 5 minutes. Add the parsley to finish and remove from the heat.

  • When the rice is cooked stir in the mushroom mixture and Parmesan and serve.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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