Risotto with Wild Mushrooms, Herbs, and Shallots Recipe

Posted by
Rate It!
Risotto with Wild Mushrooms, Herbs, and Shallots
Add your photo!
Ingredients
13
Count
Nutrition
2453
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Bring broth to a boil in a 3-quart saucepan over medium-high heat. Turn off heat, cover, and keep warm.
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat until butter melts. Add mushrooms and 2 teaspoons each sage and thyme; sauté, stirring frequently, 4 minutes or until mushrooms are soft and light brown but not completely cooked. Remove mushrooms from pan, and set aside.
  3. Reduce heat to medium, and heat remaining olive oil and butter in the same pan. Add shallot, and sauté stirring constantly, 2 minutes or until tender and translucent. Add garlic, and sauté, stirring constantly, 1 minute more.
  4. Add rice, and cook, stirring constantly, 2 minutes or until grains are well coated and the outsides turn translucent. (Do not let rice brown.) Add white wine, and cook 30 seconds or until most of it evaporates.
  5. Add 1 cup chicken broth, and stir constantly until mostly absorbed. Add additional broth in 1-cup increments, stirring after each addition until most of the broth is absorbed. Stop adding broth when rice appears to be saturated. (You may not need all 5 cups broth.) Cook, stirring frequently, 20 to 25 minutes or until rice is tender and creamy but not mushy.
  6. Stir in cooked mushrooms, any collected juices, and remaining herbs. Reduce heat to low, and cook 2 minutes or until mushrooms are warmed through. Add a little more chicken broth if risotto gets too dry. Stir in 1/4 cup Parmesan, sea salt, and pepper. Top with remaining Parmesan, and serve warm.
  7. Kitchen Confidential: Sara's Secrets for Perfect Risotto:
  8. The spoon: A regular spoon will work, but a risotto spoon will get the tender results you're looking for. Rice passes through the spoon's hole instead of getting mashed.
  9. The rice: Once the rice turns glossy and translucent, it is fully coated with olive oil and butter and ready for the liquid.
  10. The broth: Keep it hot! For maximum absorption and creamy texture, make sure the chicken broth is still hot when it's added to the risotto.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2453.22 Kcal (10271 kJ)
Calories from fat 775.89 Kcal
% Daily Value*
Total Fat 86.21g 133%
Cholesterol 111.61mg 37%
Sodium 1713.29mg 71%
Potassium 2659.91mg 57%
Total Carbs 308.61g 103%
Sugars 23.56g 94%
Dietary Fiber 13.52g 54%
Protein 89.97g 180%
Vitamin C 27.8mg 46%
Vitamin A 0.3mg 9%
Iron 6.2mg 34%
Calcium 1076.4mg 108%
Amount Per 100 g
Calories 111.46 Kcal (467 kJ)
Calories from fat 35.25 Kcal
% Daily Value*
Total Fat 3.92g 133%
Cholesterol 5.07mg 37%
Sodium 77.84mg 71%
Potassium 120.85mg 57%
Total Carbs 14.02g 103%
Sugars 1.07g 94%
Dietary Fiber 0.61g 54%
Protein 4.09g 180%
Vitamin C 1.3mg 46%
Iron 0.3mg 34%
Calcium 48.9mg 108%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 55.4
    Points
  • 63
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top