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Recipe: Mushroom Risotto

32 ounces mushroom stock or chicken broth

3 tablespoons olive oil

1 clove fresh garlic, minced

6 ounces fresh shiitake mushrooms, chopped

4 ounces fresh oyster mushrooms, chopped

4 ounces fresh portobello mushrooms, chopped

2 teaspoons fresh thyme leaves, chopped

4 tablespoons unsalted butter

12 ounces arborio rice

6 ounces white wine (preferably dry, such as a Chablis)

2 scallions, chopped

1 sprig Italian parsley, chopped

2 ounces Parmesan cheese, grated

Salt and pepper to taste

1. In a saucepan, heat broth or stock to simmer and hold.

2. In a medium-size skillet, heat the olive oil, and saute the garlic.

3. Add all the chopped mushrooms, and saute until soft. Add the thyme, and set aside.

4. In a heavy 3-quart saucepan, melt 3 tablespoons of butter, add the rice, and stir until the butter is absorbed.

5. Add the wine, stirring until it evaporates, then add the heated stock or broth, one cup at a time, stirring until it is absorbed, over a 10- to 15-minute period.

6. Continue to stir until all the liquid is absorbed.

7. Add the sauteed mushroom mixture, the remaining 1 tablespoon butter, grated Parmesan cheese, scallion, and parsley.

8. Season with salt and pepper to taste, and heat through.

Adapted from chef Daniel Hover of Ritz Seafood in Voorhees

Per serving (based on 8): 387 calories, 11 grams protein, 48 grams carbohydrates, 4 grams sugar, 14 grams fat, 22 milligrams cholesterol, 577 milligrams sodium, 6 grams dietary fiber.