RECIPE TITLE "Mushroom-Herb Risotto" from Sunset
Magazine November 2001
8 cups; about 4 main-dish servings ca.
30 min. easy
Notes: Use a combination of two or three types of mushrooms, such
as black or yellow chanterelle, crimini, oyster, shiitake, or common.
High-quality parmesan cheese is worth the expense in this dish.
Garnish servings with curls of the cheese if desired.
2 tablespoons olive oil
1 cup finely chopped onion
1 1/2 pounds fresh mushrooms (see notes), cleaned and thinly sliced
1 1/2 cups arborio or medium-grain white rice
1/2 cup dry white wine
About 4 1/2 cups fat-skimmed reduced-sodium chicken broth
1/2 cup shredded parmesan cheese or other dry Italian cheese (see
2 tablespoons chopped parsley
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme leaves
Salt and pepper
1. Pour oil into a 5- to 6-quart pan over medium-high heat; when
hot, add onion and mushrooms and stir often until onion is limp
and liquid has evaporated, 5 to 6 minutes. Add rice and stir until
opaque, about 3 minutes.
2. Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4
1/2 cups broth and bring to a boil over high heat, stirring often.
Reduce heat and simmer, stirring often until rice is tender to bite,
15 to 20 minutes. If a creamier consistency is desired, stir in
about 1/2 cup more broth. Stir in cheese, parsley, sage, tarragon,
and thyme. Add salt and pepper to taste.
Cleaning mushrooms: Trim off tough or discolored bottoms of mushroom
stems and any bruised spots or blemishes. (For shiitakes and oysters,
remove the entire fibrous stem.) For firm mushrooms such as portabellas,
wipe dirt off with a damp cloth or place in a colander, rinse thoroughly
under cool running water, and pat dry with towels. For delicate
mushrooms that have lots of places for dirt to hide, such as chanterelles
and hedgehogs, submerge in a bowl of cool water and gently agitate
with you hands to loose any particles. Drain, rinse carefully under
running water, and gently pat dry with a towel.
NUTRITION PER SERVING
CALORIES 423(23% from fat); FAT 11g (sat 3.3g); PROTEIN 18g; CHOLESTEROL
9.6mg; SODIUM 939mg; FIBER 6.3g; CARBOHYDRATE 62g
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