Remove from Favorites Add to Favorites Remove from Favorites Add to Favorites

Become a Member and get free shipping on your orders!

SIGN UP FOR 10% OFF ON YOUR FIRST ORDER

Photo Credit: Elizabeth Newman

Risotto Ai Funghi (Mushroom Risotto)

15 MINPrep Time
35 MINCook Time
4Servings
by Giadzy
Photo Credit: Elizabeth Newman
You must be signed in to print this content

Risotto is a dish that's right at the intersection of comfort and sophisticated food. You can cozy up with a bowl of risotto just as easily as you can serve it at the next dinner party.

This vegetarian risotto brings on the savory flavor with mushrooms. Use this as an opportunity to experiment with interesting mushrooms you find at the farmer's market or the grocery store - the more variety, the more flavor you'll get! Tap here for our culinary mushroom guide to learn more.

star

Risotto Ai Funghi (Mushroom Risotto)

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

35 minutes

Calories

648

Author:

Giadzy

Image of Risotto Ai Funghi (Mushroom Risotto)

Ingredients

Instructions

  1. Heat a medium Dutch oven over medium high heat. Add 2 tablespoons of olive oil and heat another 30 seconds. Add the mushrooms to the hot oil along with 1/2 teaspoon salt. Cook stirring often, until the mushrooms are golden brown, about 10 minutes. Be patient. They will release their liquid first before beginning to brown. As the liquid evaporates, add the remaining tablespoon of oil.

  2. When the mushrooms are browned, add the shallots and another 3/4 teaspoons salt. Cook, stirring often, until the shallots are fragrant, about 2 minutes. Reduce the heat to medium and add the rice. Stir to combine and toast the rice, another minute. Deglaze with the white wine scraping up any brown bits form the bottom of the pan. Cook, stirring often, until the liquid is almost entirely absorbed, about 1 minute. Add 1 cup of vegetable broth and cook, stirring often until the liquid is almost entirely absorbed. Continue to cook, adding another cup of vegetable broth followed by 1 cup of water with the remaining 1/2 teaspoon salt. Cook, stirring often until the rice is just tender and the mixture is creamy, about 15 minutes. Stir in the butter and cheese. The risotto should have movement. Divide into bowls. Sprinkle with more parmesan cheese and the chives.

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
648
Amount/Serving % Daily Value
Carbs
52 grams
Protein
24 grams
Fat
34 grams
Saturated Fat
16 grams
Cholestrol
62 milligrams
Sodium
1017 milligrams
Fiber
4 grams
Sugar
5 grams

Join The Membership

Enjoy the best that Giadzy has to offer, from exclusive content to all-access experiences

Begin Your Journey

0 comments

Please sign in or create an account to review or comment on recipes.