Dave's Mushroon Risotto
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- salt to taste
- 2 tablespoons butter
- 3 cups chicken broth
- black pepper to taste
- 1/4 teaspoon thyme
- 1/2 onion diced
- fresh parsley
- 5 tablespoons oil
- 1/3 cup parmesan cheese
- 3/4 cup dry white wine
- 1 lb mushrooms mixed
- 3/4 cup arborio rice
- Carbohydrate 36.883799375 g
- Cholesterol 26.2515625 mg
- Fat 77.2321166994468 g
- Fiber 2.09415624654293 g
- Protein 9.4640778125 g
- Saturated Fat 14.6604090802319 g
- Serving Size 1 1 Serving (468g)
- Sodium 500.61959375 mg
- Sugar 34.7896431284571 g
- Trans Fat 3.9090131315721 g
- Calories 905 calories
1. Heat the broth over low heat. 2. In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. 3. Put the mushrooms and the liquid in a bowl and set aside. 4. Add the remaining 1 tablespoons oil to skillet, and cook the onions for 1 minute. 5. Stir in the rice,coating it with oil, about 2 minutes. 6. When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed. 7. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. 8. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm. 9. Remove from heat, and stir in mushrooms with their liquid, butter, thyme, and parmesan. Season with salt and pepper to taste.
