Mixed-Mushroom Risotto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 first-course or 4 main-course servings
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 bay leaves
- 1 onion, finely chopped
- 1 1/2 cups dry white wine
- 2 tablespoons (1/4 stick) butter
- 4 garlic cloves, minced
- additional grated parmesan cheese
- 1 cup grated parmesan cheese (about 3 ounces)
- Carbohydrate 45 g(15%)
- Cholesterol 15 mg(5%)
- Fat 10 g(15%)
- Fiber 1 g(5%)
- Protein 8 g(17%)
- Saturated Fat 4 g(21%)
- Sodium 178 mg(7%)
- Calories 331
Preparation Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed. Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately. Available at Italian markets, specialty foods stores, and some supermarkets.
Preparation Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed. Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately. Available at Italian markets, specialty foods stores, and some supermarkets.
