Mushroom Risotto
Mushroom Risotto is a classic Italian dish that appears on restaurant menus everywhere. Find out how easy it is to make at home.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dinner, Main Course
Cuisine: Italian
Diet: Vegetarian
Keyword: arborio rice, mushroom, risotto
Servings: 2 people
Calories: 570.93kcal
- 150 g arborio rice
- 1 small onion
- 2 cloves garlic
- 400 grams mushrooms e.g. button, chestnut and porcini, sliced
- 1 l vegetable stock
- 150 ml white wine
- 2 tbsp creme fraiche
- 2 tbsp parmesan
- 1 tbsp truffle oil
- 2 sprigs thyme
- 1 smal summer truffle thinly sliced
Heat the oil in a deep frying pan and add the onion and garlic (crushed and cook until translucent (2-3 mins).
Then add the mushrooms and cook for a further 2-3 mins.
Next add the Arborio rice and cook until it is golden and coated in the oil.
Add the white wine and allow to soak into the rice.
Once absorbed, add the stock a ladle at a time only adding more once the previous ladle has been absorbed completely.
Once the risotto is creamy and the rice soft, stir in the creme fraiche and 1 tbsp of parmesan.
Season to taste and serve sprinkling the remaining parmesan and thyme leaves on top!
Finish with thin slices of truffle.
Calories: 570.93kcal | Carbohydrates: 95.28g | Protein: 14.95g | Fat: 10.41g | Saturated Fat: 1.91g | Cholesterol: 3.4mg | Sodium: 2118.28mg | Potassium: 1219.69mg | Fiber: 11.3g | Sugar: 14.61g | Vitamin A: 1273.5IU | Vitamin C: 6.19mg | Calcium: 91.29mg | Iron: 5.1mg