Directions:
- In a saucepan over medium heat bring stock to a simmer.
- Reduce heat to low and keep warm.
- In a large saucepan over medium heat melt 2 tablespoons of the butter with the olive oil.
- Add onion and sauté until tender and translucent about 5 minutes.
- Add mushrooms and cook stirring until just wilted about 2 minutes.
- Stir in the rice and cook stirring until the grains are hot and coated with oil about 2 minutes.
- Add wine and continue to cook stirring often until the liquid is absorbed.
- Add stock 1/2 cup at a time stirring and making sure liquid has absorbed before adding more.
- The risotto is done when the rice grains are creamy on the outside about 25 minutes total.
- Remove risotto from heat and stir in the remaining butter, demi-glace and cheese.
- Taste and season with salt and pepper.
- Spoon risotto into warmed soup bowls and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.26 Kcal (897 kJ) | ||
| Calories from fat | 119.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.27g | 20% | |
|---|---|---|---|
| Cholesterol | 24.24mg | 8% | |
| Sodium | 543.04mg | 23% | |
| Potassium | 297.11mg | 6% | |
| Total Carbs | 14.15g | 5% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 0.46g | 2% | |
| Protein | 8g | 16% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 23.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 70.09 Kcal (293 kJ) | ||
| Calories from fat | 39.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 20% | |
|---|---|---|---|
| Cholesterol | 7.93mg | 8% | |
| Sodium | 177.65mg | 23% | |
| Potassium | 97.19mg | 6% | |
| Total Carbs | 4.63g | 5% | |
| Sugars | 1.88g | 23% | |
| Dietary Fiber | 0.15g | 2% | |
| Protein | 2.62g | 16% | |
| Vitamin C | 0.1mg | 1% | |
| Calcium | 7.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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