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Ingredients
- 1/4 c. extra-virgin extra virgin olive oil
- 8 ounce coarsely-minced bluefoot mushrooms (or possibly mixed cremini, shiitake and oyster mushrooms, minced)
- 1/4 tsp coarse sea salt Freshly-grnd black pepper to taste
- 1/2 x onion or possibly two big shallots finely minced
- 1 1/2 c. Arborio rice
- 1/2 c. white wine
- 5 c. water or possibly vegetable stock
- 1/4 c. heavy cream
- 1/3 c. grated Parmegiano-Reggiano cheese
- 1 c. arugula or possibly flat-leaf parsley washed, dry, and chopped
Directions
- Heat large skillet over medium heat and, when warm to touch, add in 1/8 c. extra virgin olive oil and heat till fragrant but not smoking. Add in minced mushrooms and saute/fry gently till softened, stirring occasionally, 10 to 12 min. Add in salt and pepper and scrape mix into bowl.
- In saucepan, bring water or possibly stock to a boil and keep it simmering. Wipe skillet with paper towel and heat again. Add in remaining 1/8 c. oil and heat over medium heat. When fragrant, add in minced onion or possibly shallots and reduce heat to medium-low. Cook for 3 to 4 min, till translucent/soft but not brown. Add in rice and stir to coat with oil.
- Add in wine and cook for 2 to 3 min, stirring continuously and increasing heat to medium, if needed. In 1/2-c. increments, add in boiling water or possibly stock, stirring after each addition, not adding more liquid till all is absorbed. Stir often and avoid adding too much liquid.
- After 15 to 20 min, liquid should be absorbed and rice creamy with a slightly chewy center.
- Remove from heat and stir in mushrooms, cream, cheese and minced arugula or possibly parsley. Stir till melted and combined, and serve immediately.
- This recipe yields 4 servings.
- Wine Suggestions: The main components of this dishumushrooms, leafy greens, black pepper and Parmesan cheese - will match well with Cabernet Sauvignon. Try Bonterra Vineyard's Organically Grown North Coast Cabernet Sauvignon. The tannins are a good match with the extra virgin olive oil, cheese and earthiness of the mushrooms, letting you savor the fruit in the wine.
- Comments: Bluefoots are cultivated versions of wild blewit mushrooms, and they have a wonderful texture and aroma. While bluefoots tend to be available only from specialty stores, mixed exotic mushrooms are often sold in pkgs. in the produce section of gourmet groceries. This mix of cremini, shiitake and oyster mushrooms is a common one. Whether you use bluefoots or possibly a blend of mushrooms, this risotto is a palate-pleasing dinner entree. To use leftovers, form them into patties, and brown them in extra virgin olive oil to create tasty rice croquettes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 431g | |
| Recipe makes 4 servings | |
| Calories 429 | |
| Calories from Fat 148 | 34% |
| Total Fat 16.77g | 21% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 167mg | 7% |
| Potassium 144mg | 4% |
| Total Carbs 57.74g | 15% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.91g | 1% |
| Protein 5.33g | 9% |
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