Wild Mushroom Risotto
Recipe from Better Homes and Gardens

Mushrooms and onions flavor this classic Italian risotto recipe. Pair it with grilled beef or chicken.


Wild Mushroom Risotto

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Servings: 2 or 3 servings
Total Time: 1 hr
Related Categories: Italian Vegetable Dishes, Mushrooms, Rice, Vegetarian Main Dishes, Vegetarian Rice
 
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Ingredients
  • 1/4  cup
    sliced sweet onion
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  • 1  tablespoon
    butter (no substitutes)
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  • 1  tablespoon
    extra-virgin olive oil
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  • 1/4  teaspoon
    fennel seed
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  • 6  ounces
    wild mushrooms (such as lobster, chanterelle, crimini, button, shiitake, and/or oyster*), sliced
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  • 1/2  cup
    Arborio rice
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  • 1/2  cup
    dry white wine
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  • 1  cup
    chicken broth
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  • 2  tablespoons
    snipped fresh basil
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  •  
    Salt
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  •  
    Cracked black pepper
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  •  
    Finely shredded Romano cheese
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Directions
1.
Cook onion in butter and olive oil in a small skillet for 5 minutes or just until tender. Add fennel seed; cook 1 minute more. Add mushrooms. Cook over medium heat for 10 minutes or until nearly tender.
2.
Increase heat to medium-high and add rice. Cook 3 to 4 minutes or until rice is lightly golden, stirring frequently. Carefully pour in half of the wine. Cook and stir for 3 to 5 minutes or until liquid is absorbed. Add the remaining wine, then chicken broth, about 1/2 cup at a time. Continue to cook and stir after each addition until liquid is absorbed before adding more. Cook until all liquid is absorbed and rice is tender (should take about 20 to 25 minutes).
3.
To serve, stir in basil. Season to taste with salt, cracked pepper, and Romano cheese. Makes 2 or 3 servings.

Note
If using shiitake or oyster mushrooms, remove tough stems before slicing.
Nutrition information
Calories 392, Total Fat 16 g, Saturated Fat 6 g, Cholesterol 23 mg, Sodium 1106 mg, Carbohydrate 56 g, Fiber 2 g, Protein 11 g. Daily Values: Calcium 14%, Iron 31%. Percent Daily Values are based on a 2,000 calorie diet
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Mushroom Risotto

Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results with this oven-baked version using short-grain brown rice, taking advantage of its whole-grain benefits.

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