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A creamy Italian rice dish cooked slowly with warm broth, sautéed mushrooms, and finished with parmesan.
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In a saucepan, warm the vegetable broth over low heat and keep it warm.
In a large skillet, heat olive oil and 1 tablespoon of butter. Sauté sliced mushrooms until browned, then remove them and set aside.
Add remaining butter to the skillet and sauté finely chopped shallots until soft.
Add the Arborio rice, stirring quickly to coat the grains in butter for about 2 minutes.
Pour in the white wine, stirring constantly until the liquid is fully absorbed.
Add a ladleful of warm broth to the rice, stirring constantly. Wait until the liquid is fully absorbed before adding the next ladleful.
Continue this process for about 20 minutes until the rice is creamy but still al dente.
Stir the cooked mushrooms, grated parmesan, and any remaining butter back into the risotto. Season to taste and serve immediately.
Estimated, per serving
420kcal
Calories
10g
Protein
58g
Carbs
14g
Fat
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