Creamy Risotto with Mushrooms
Total Time:40 minutes
Risotto is all about the rice and the stirring. Arborio is a short grain rice that makes its own sauce by giving off starch as it simmers in tasty stock. Cream adds a little richness to the dish, and a pile of earthy, meaty, seared mushrooms play off risotto's delightful creaminess.
- 4 cups vegetable or chicken stock
- 1/2 cup chopped onion
- 2 tablespoons unsalted butter, divided
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 cup shredded Parmesan cheese
- 1/2 cup heavy cream
- 1/2 cup minced parsley
- 1 tablespoon olive oil
- 8 ounces cremini or baby bella mushrooms, quartered
- 1/4 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 2 tablespoons minced chives
- Parsley and rosemary sprigs, for garnish
- Warm the stock by putting it in a medium saucepan over medium heat, and have a ladle close at hand. Melt the butter in a large sauté pan over medium heat, and sauté the onion just until softened, but not colored. Add the rice and increase the heat to medium high. Stir the rice until it crackles a little, 2-3 minutes.
- Add the wine and salt to the pan, and stir until the wine evaporates, about 2 minutes. Add warm stock a ladleful at a time, stirring constantly. Start testing the rice for doneness at about 20 minutes; keep stirring in stock until it is just tender. If you run out of stock, add water. To check for doneness, try a grain of rice. If there's not crunch in the center, it's done.
- When done, stir in the Parmesan, cream and parsley and cook just to melt the cheese and thicken the creamy sauce to the desired consistency, then remove from the heat.
- While you are finishing the risotto, cook the mushrooms. In another large sauté pan, heat the olive oil on high heat, then add the mushrooms and sear, stirring. Cook for about 5 minutes, until browned and softened. Season with salt and pepper.
- Serve risotto topped with additional sliced mushrooms, sprinkled with chives and garnished with more parsley and a rosemary sprig, if desired.
Risotto on its own makes a simple vegetarian meal, or serve as a side with roasted chicken, fish and sautéed vegetables, such as asparagus, spinach or zucchini.
190 calories, 11 g. fat, 27 mg. cholesterol, 578 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 4 g. protein