Wild Mushroom Risotto

Vegetarian
Gluten Free
Health score
11%
Wild Mushroom Risotto
60 min.
6
441kcal

Suggestions

Embark on a culinary journey to create a delectable Wild Mushroom Risotto, a versatile dish that serves as a sumptuous side, appetizing antipasti, delightful starter, or a satisfying snack. This vegetarian and gluten-free recipe is not only pleasing to the palate but also to your waistline, with a moderate 441 calories per serving. Perfect for a cozy dinner with friends or a quiet evening in, this risotto is a celebration of the rich, earthy flavors of wild mushrooms, all while being ready in just 60 minutes.

Dive into the heart of this dish, where the wild mushrooms take center stage. Whether you opt for porcini, hen of the woods, chanterelle, or shiitake, each variety adds its unique texture and taste, culminating in a symphony of flavors that is unmatched. Paired with arborio rice, the foundation of any excellent risotto, and a medley of low-sodium chicken broth, dry vermouth, and dry white wine, the dish achieves a perfect balance of creaminess and depth.

The preparation is a simple yet rewarding process, guiding you through the art of sautéing, simmering, and stirring, all the while building the layers of flavor that define this Italian classic. The use of leek and Parmesan cheese adds a delightful complexity, while the optional finishing with additional Parmesan offers a luxurious touch.

Equipped with a bowl, frying pan, and saucepan, and adhering to the meticulous instructions, you'll be on your way to crafting a dish that is as comforting as it is sophisticated. Whether you're a seasoned chef or a culinary novice, the Wild Mushroom Risotto promises a rewarding and delicious outcome. So, why not indulge in the art of cooking and let the aroma of simmering risotto fill your home?

Ingredients

  • cups chicken broth low-sodium ()
  • 9.5 Tbsp butter unsalted divided
  • 1.5 lb chanterelles wild halved sliced quartered (such as porcini, hen of the woods, chanterelle, or shiitake)
  • serving kosher salt 
  • Tbsp olive oil extra virgin extra-virgin
  • 0.8 cup leek white green finely chopped
  • 1.3 cups arborio rice 
  • 0.3 cup mirin dry
  • 0.3 cup wine dry white

Equipment

  • bowl
  • frying pan
  • sauce pan

Directions

  1. Bring 7 cups low-sodium chicken broth to a simmer in a medium saucepan, then reduce heat to low and keep warm.
  2. Meanwhile, melt 2 Tbsp. unsalted butter in a large heavy skillet over medium-high heat. Arrange one-quarter of 1½ lb. wild mushrooms (such as porcini, hen of the woods, chanterelle, or shiitake), sliced if large, halved or quartered if small, in an even layer in skillet and season with kosher salt. Cook, tossing often, until tender and beginning to brown, about 3 minutes; transfer to a medium bowl. Repeat process with remaining mushrooms, adding another 2 Tbsp. unsalted butter to skillet between batches.
  3. Melt remaining 1½ Tbsp. unsalted butter with 1 Tbsp. extra-virgin olive oil in a large heavy saucepan over medium-low heat.
  4. Add 1 large leek, white and pale green parts only, finely chopped (about ¾ cup), and season with salt. Cook, stirring often, until soft, about 4 minutes.
  5. Add 1¼ cups arborio rice, increase heat to medium, and cook, stirring often, until grains are translucent around the edges, about 3 minutes.
  6. Pour in ¼ cup dry vermouth and ¼ cup dry white wine and cook, stirring, until liquid is absorbed, about 1 minute.
  7. Add ¾ cup broth; cook, stirring often, until broth is almost completely absorbed, about 1 minute. Continue to add broth ¾-cupful at a time, stirring to incorporate and cooking until each addition is almost completely absorbed before adding more. Cook, stirring often, until rice is halfway cooked, 8–10 minutes. Stir mushrooms into risotto. Continue adding broth ¾-cupful at a time, stirring to incorporate and cooking until each addition is almost completely absorbed before adding more. Cook, stirring often, until rice is tender but still firm to the bite and risotto is creamy, 8–10 minutes. Stir in ¼ cup finely grated Parmesan (if using).
  8. Divide risotto among bowls; top with more Parmesan if desired.

Nutrition Facts

Calories441kcal
Protein9.47%
Fat47.86%
Carbs42.67%

Properties

Glycemic Index
21.5
Glycemic Load
26.57
Inflammation Score
-7
Nutrition Score
18.887826136921%

Flavonoids

Malvidin
0.01mg
Catechin
0.08mg
Epicatechin
0.05mg
Hesperetin
0.04mg
Naringenin
0.04mg
Kaempferol
0.3mg
Myricetin
0.03mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:441.13kcal
22.06%
Fat:23.07g
35.5%
Saturated Fat:12.43g
77.67%
Carbohydrates:46.29g
15.43%
Net Carbohydrates:40.61g
14.77%
Sugar:2.22g
2.46%
Cholesterol:48.34mg
16.11%
Sodium:130.77mg
5.69%
Alcohol:1.98g
100%
Alcohol %:0.52%
100%
Protein:10.28g
20.55%
Vitamin B3:10.18mg
50.91%
Vitamin D:6.35µg
42.32%
Manganese:0.82mg
41.13%
Iron:6.55mg
36.41%
Copper:0.65mg
32.28%
Folate:106.41µg
26.6%
Potassium:874.8mg
24.99%
Fiber:5.68g
22.7%
Vitamin B2:0.36mg
21.11%
Phosphorus:197.91mg
19.79%
Vitamin B5:1.8mg
18%
Vitamin B1:0.26mg
17.38%
Vitamin A:747.31IU
14.95%
Selenium:9.13µg
13.05%
Zinc:1.58mg
10.56%
Vitamin B6:0.18mg
9.01%
Magnesium:31.64mg
7.91%
Vitamin K:8.25µg
7.85%
Vitamin E:0.96mg
6.4%
Vitamin B12:0.31µg
5.23%
Calcium:42.18mg
4.22%
Vitamin C:1.34mg
1.62%
Source:Epicurious
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