Easy Mushroom Risotto
This is one of those recipes that is made with love over the stove top. The gentle and slow cooking of this Porcini Mushroom Risotto is well worth the wait. I promise that your family will absolutely love it.
Servings: 4
Calories: 255kcal
Ingredients
- 1 small red onion diced
- 2 tbsp ghee or butter
- 1 beef bouillon cube or beef/vegetable stock
- 1 cups dried porcini mushrooms and 1 cup water to hydrate mushrooms
- ½ cups dry white wine
- ½ cups parmesan cheese
- 2 cups short grain rice or italian rice or arborio rice
- 4 cups water give or take
Instructions
- In a large skillet, heat up the ghee and soften the chopped onion.
- Add the re-hydrated mushrooms with the liquid to the pan and simmer for about 1 to 2 minutes. Add wine and allow the alcohol (not the liquid) to evaporate.
- Add the bouillon cube and the rice and stir. Add all other spices. Do not add any additional salt until the end of the cooking process. This will avoid over-salting. Add more liquid if needed - about ½ cup of water at a time to allow the rice to absorb the water, expand and cook.
- Cook the risotto covered, but with the lid slightly ajar. Just jam a spoon in the lid to allow the steam to escape. This allows the rice to absorb the flavor of the mushrooms.
- Repeat until the rice is al dente or fully cooked. Add about ½ cup of Parmesan cheese at the end and mix well.
Nutrition
Serving: 1/4 of Dish | Calories: 255kcal | Carbohydrates: 28g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Sodium: 473mg | Fiber: 1g | Sugar: 2g