Photo: Andrew Ridley
Classic Wild Mushroom Risotto
10 ingredients
openrecipes
It takes only a small amount of dried porcini to make this intensely flavored risotto. Carnaroli rice, a short-grain variety grown in Italy, has the perfect texture for this dish, although Arborio rice is an excellent second choice. Traditionally made with chicken broth, this risotto is so rich that vegetarians can use water instead.
Estimated Nutrition (whole recipe, rough)
656
Calories
45g
Protein
27g
Fat
52g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2/3 cup dried porcini mushrooms
- 1 1/2 cups lukewarm water
- 4 cups low-sodium, fat-free chicken broth or water, or as needed
- 2 Tbs. olive oil
- 2 Tbs. finely chopped shallot
- 1 1/2 cups Carnaroli or Arborio rice
- 1/2 cup dry white wine such as Pinot Grigio
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 tsp. kosher salt, or more, to taste
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes