One of my favorite comfort food dishes is risotto and combining that with one of my favorite fungi, mushrooms, makes this one of my favorite dishes to make. While there are lots of variations of risotto out there, this one keeps it simple, but packs a lot of flavor and goes well with nearly any meat.

Mushrooms are often called a vegetable, but they are fungi. The absence of leaves, roots, or seeds, not to mention they grow in the dark, all add up to fungi vs. vegetable. The US Department of Agriculture calls them a vegetable, however that is because they provide nutrients like vegetables. Mushrooms are a great source of niacin, pantothenic acid, and riboflavin. Did you know that you can get 20% of your daily requirement of riboflavin from a serving of mushrooms? They are also a great source of potassium, fiber, vitamin D, and calcium, which most of us need more of these valuable nutrients in our diets.

So while they aren’t considered a superfood, they are still very good for you and using mushrooms in your side dishes, like risotto, gives a nice boost to your vitamin intake.

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Mushroom Risotto
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Rating: 0
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Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium sauce pan, bring the chicken stock to a simmer using medium heat, once a simmer had been reached, lower the heat to very low. The idea is to keep the broth hot.
  2. In a large saucepan, heat the oil and melt the butter over medium heat.
  3. Add the shallots and garlic, stirring until shallots become soft. This should take about 3 or 4 mins.
  4. Add the mushroom and cook. Stir until liquid is evaporated, about 4 mins.
  5. Add the rice, stirring constantly for about 90 secs.
  6. Add the wine and continue stirring until most of the liquid has been evaporated or absorbed.
  7. Add 1/2 cup of stock at a time, stirring frequently. Do not add more stock until the previous addition of stock is almost completely absorbed. This process should take around 18 - 20 minutes.
  8. Add cream and parsley and mix well.
  9. Serve immediately.

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