Roasted Garlic and Mushroom Risotto

Recipe courtesy Sandra Lee

Show: Sandra's Money Saving MealsEpisode: Italian

Rated: 4 stars out of 5Rate itRead users' reviews (16)

RECIPE
COMMENTS & REVIEWS(16)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: 2 min
Cook: 1 hr 30 min
Total:: 1 hr 42 min

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Ingredients

1 head garlic
2 1/2 teaspoons extra-virgin olive oil
2 (14.5-ounce) cans chicken broth
3 cans water
1 medium onion, chopped
1 (8-ounce) package sliced mushrooms
Salt and freshly ground black pepper
2 1/2 cups long-grain rice
2 tablespoons unsalted butter
1/2 cup grated Parmesan

Directions

Preheat the oven to 350 degrees F.

Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.

Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.

In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.

Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.

Reserve 3 cups for the round 2 recipe, Fried Risotto Cakes

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Comments & Reviews

recipe Roasted Garlic and Mushroom Risotto
lauren utica, NY 01-11-2010
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Mmmmmmmmm
Rated: 5 stars out of 5

Great recipe. It was my very first time making risotto and it turned out great!
recipe Roasted Garlic and Mushroom Risotto
Andrea newington, CT 01-04-2010
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So Yummy and Easy
Rated: 5 stars out of 5

My family loved this rice. It was easy to make even for a newbie!!!!! Since all 4 kids ate it, I'll probably make it once a... week. . . .Read more
recipe Roasted Garlic and Mushroom Risotto
Mariel Bronxville, NY 01-01-2010
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Horrible as written
Rated: 2 stars out of 5

I used regular rice as directed because I didn't have any short grain rice. I was a bit skeptical and it turned out terrible.... Long grain rice just does not make a good risotto. The flavors were OK, the texture was terrible. I may try the combination of flavors with short grain rice in the future. Stay away from the long grain rice!Read more
recipe Roasted Garlic and Mushroom Risotto
Terra Salem, OR 11-08-2009
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Yummm...first try at risotto and it was delicious!!
Rated: 5 stars out of 5

I happened to have a arborio rice on hand, so that's what I used. It was creamy and very flavorful. Definately a hit with... the family. Read more
recipe Roasted Garlic and Mushroom Risotto
Tina Delta, PA 11-08-2009
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Good Flavor, different rice would be better
Rated: 4 stars out of 5

The flavor was excellent, but the rice did not cook up to a soft texture. Perhaps using a short grain rice would be better.
recipe Roasted Garlic and Mushroom Risotto
null null, null 11-07-2009
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BETTER THAN ICE CREAM
Rated: 5 stars out of 5

my first try at making risotto & it turned out very good. loved the way the roasted garlic is made.as i can't get enough of... the stuff. i served it very hot to warm my innerds on these cold days.. will do it again soon Read more