Mushroom Risotto
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups beef or chicken stock
- ⅛teaspoon ground saffron
- 3tablespoons unsalted butter
- 2tablespoons olive oil
- ¼cup finely minced scallions
- ¼cup finely minced onions
- 1pound fresh wild mushrooms, trimmed, cleaned and sliced (see note)
- 1½cups Italian Arborio rice
- Salt and freshly ground black pepper to taste
- ¾cup freshly grated Parmigiano-Reggiano cheese
Nutritional analysis per serving (6 servings)
431 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 53 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 15 grams protein; 762 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
Place stock in a heavy saucepan, and over medium heat bring to a simmer. Add saffron, stir, and leave to simmer very slightly.
- Step 2
Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
- Step 3
Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately ¾ cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
- Step 4
Remove from heat. Add salt and pepper to taste. Stir in remaining butter and ¼ cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.
- If fresh wild mushrooms are not available, substitute a half pound of white button mushrooms, together with ¾ ounce of dried imported porcini, reconstituted. Be sure to add the strained mushroom liquid to the stock.
Private Notes
Comments
Use the broth from reconstituting dried mushrooms for the risotto cooking broth.
I added some wine as well as some fresh parsley and thyme to add a bit of dimension. Very good basic recipe, but a tad bland. I will play with some flavourful additions next time. Otherwise, a keeper!
Honestly, I didn’t have saffron and so I added turmeric to the broth while it simmered. Added garlic, white wine, and lemon during the risotto simmer period along with more onions and scallions than called for which gave it a ton of great flavor. Topped with green part of scallions which was yummy.
This recipe is easy and the results are delicious. I'll be making this again and again. While I followed the recipe, I did make my own chicken broth yesterday and used it in this risotto. That was a nice upgrade. I think it will be really easy to riff on this recipe depending on seasonal availability of fresh veggies; corn, garden cherry tomatoes, etc..
I loved the addition of saffron to the beef broth. I have never done this before and will definitely do this again It added another lovely layer.
This recipe worked well.I sauteed the onion and mushrooms with quite a bit of garlic and took them off the heat after about 10 mins with some of their liquid. Then proceeded with the rice adding beef broth as instructed. About 5 mins before serving I added the mushrooms and liquid back in. That way the mushrooms still had some bite to them. Throughput the process I added salt and pepper, which was needed. I feel that the saffron in the broth was a great addition and added a layer of flavor.