MUSHROOM RISOTTO

May 06, 2013

This recipe for mushroom risotto changed the course of my life. I know – that sounds very dramatic, but if you asked my husband about the exact moment he knew he wanted to marry me, he would tell you that he knew I was “The One” when I made this mushroom risotto for him for the very first time. Back when Jack and I first started dating, we used to take turns cooking dinner in hopes of impressing each other with our culinary skills. We both loved to cook and both appreciated good food, so when

For preparing the mushrooms
1 8-ounce package crimini or baby bella mushrooms
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
salt
For preparing the Arborio rice
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
½ large onion, finely diced (about 1 cup)
1 cup Arborio rice
1/3 cup dry white wine
2 ½ cups chicken stock
¾ cup grated parmesan
Salt and pepper to taste

To prepare the mushrooms, clean the mushrooms by brushing them off (do not wash if possible) and cut into quarters (stems may be left on). In a medium sauté pan, melt the 1 tablespoon each of butter and...
See the full directions on my site

Nutritions

Calories
425

Sodium
625mg
26% DV

Fat
23g
36% DV

Protein
16g
33% DV

Carbs
33g
11% DV

Fiber
3g
13% DV

Dinner Sautéed