Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 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 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Truffle | 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
- 3 cups chicken stock
- 5 tablespoons extra-virgin olive oil
- 3 chopped shallots
- 2 cups risotto rice
- 1 cup dry white wine
- ¼ cup Parmesan cheese
- 4 ounces (commercial) wild mushrooms , sliced and sautéed
- 1 teaspoon truffle oil
- Salt to taste
- Pepper to taste
Directions
Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.
Sauté the shallots in olive oil until soft.
Add the rice, stirring for 3–5 minutes, until coated with oil.
Pour in wine and about ½ cup of the hot broth and continue stirring.
Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.
Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.
Serve immediately.