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Parmesan & mushroom risotto
The ultimate comfort dish. Needs 30 min of attention but no difficult technique.
Prep time
35 min
Servings
2
Difficulty
medium
Calories
620 kcal
Nutrition facts
- Calories
- 620 kcal
- Protein
- 17 g
- Carbs
- 52 g
- Fat
- 30 g
- Fiber
- 2 g
For 2 servings
Ingredients
- 120g (raw weight)Arborio or carnaroli rice
- 200gButton mushrooms or shiitake
- 1Shallot
- 100mlDry white wine
- 800mlHot broth (chicken or vegetable)
- 60gGrated parmesan
- 20gButter
- 2 tbspOlive oil
Steps
- 1
Sauté the shallot and mushrooms in olive oil for 5 min.
- 2
Add the rice and stir for 2 min to toast it.
- 3
Pour in the white wine and let it absorb.
- 4
Add the hot broth one ladle at a time, stirring constantly. Each ladle must be absorbed before adding the next. This takes about 18–20 min.
- 5
Off the heat, stir in butter and parmesan vigorously (the mantecatura). Serve immediately.
Tip
To lighten: half the butter and parmesan at the end (~-90 kcal).
Tags
vegetariandinner partygluten-free possible