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A quintessential Italian comfort dish, this Mushroom Risotto features creamy Arborio rice simmered to perfection with earthy mushrooms, savory Parmesan, and a hint of white wine. A luxurious yet achievable meal for any night of the week.
For 4 servings
Prepare Broth and Sauté Mushrooms
Sauté Aromatics and Toast Rice
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A quintessential Italian comfort dish, this Mushroom Risotto features creamy Arborio rice simmered to perfection with earthy mushrooms, savory Parmesan, and a hint of white wine. A luxurious yet achievable meal for any night of the week.
This italian recipe takes 50 minutes to prepare and yields 4 servings. At 569.23 calories per serving with 13.99g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Deglaze and Cook the Risotto
Finish and Serve (Mantecatura)
Fold in cooked, shredded chicken, sautéed shrimp, or crumbled Italian sausage at the end of cooking for a heartier meal.
Stir in 1 cup of frozen peas, blanched asparagus tips, or a handful of fresh spinach during the last 5 minutes of cooking.
Replace butter with a high-quality vegan butter or more olive oil. Use a vegan Parmesan cheese substitute or 3-4 tablespoons of nutritional yeast for a cheesy flavor.
For an elegant finish, drizzle a small amount of white or black truffle oil over each serving just before it goes to the table.
Mushrooms are a great source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are vital for energy production, brain function, and maintaining a healthy nervous system.
Mushrooms contain selenium, a powerful antioxidant that helps protect body cells from damage caused by oxidative stress, thereby supporting the immune system and overall health.
The complex carbohydrates in Arborio rice provide a steady and sustained release of energy, making this a satisfying and fueling meal that can prevent energy spikes and crashes.
Mushroom Risotto can be part of a balanced diet. It offers B vitamins and antioxidants from mushrooms. However, it is also rich in carbohydrates, fat, and sodium from the rice, butter, and cheese. Enjoying it in moderation is key.
A typical serving of this Mushroom Risotto contains approximately 550-600 calories, depending on the exact ingredients and portion size. This makes it a substantial main course.
High-starch, short-grain Italian rice varieties are essential. Arborio is the most common and widely available. Carnaroli (often called the 'king' of risotto rice) and Vialone Nano are also excellent choices as they create a very creamy texture while holding their shape.
Yes, you can. The wine adds a layer of acidity and depth. To substitute, simply use an equal amount of vegetable broth and add a teaspoon of white wine vinegar or a squeeze of fresh lemon juice to mimic the acidity.
Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a saucepan over low heat with a splash of broth or water. Stir gently until it's heated through and has regained some of its creaminess.
This usually happens if the rice is overcooked, if you added the broth too quickly, or if you didn't toast the rice properly at the beginning. Be sure to cook the rice only until it's al dente and add broth one ladle at a time.