Directions:
- Bring stock to a simmer in a 4-quart pot and keep at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.
- Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)
- Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, truffle oil to taste (if using), cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.
- *Available at specialty foods shops and .
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1343.06 Kcal (5623 kJ) | ||
| Calories from fat | 378.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.1g | 65% | |
|---|---|---|---|
| Cholesterol | 82.27mg | 27% | |
| Sodium | 1789.23mg | 75% | |
| Potassium | 1198.04mg | 25% | |
| Total Carbs | 201.9g | 67% | |
| Sugars | 20.2g | 81% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 37.22g | 74% | |
| Vitamin C | 1.2mg | 2% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2mg | 11% | |
| Calcium | 174.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 238.03 Kcal (997 kJ) | ||
| Calories from fat | 67.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.46g | 65% | |
|---|---|---|---|
| Cholesterol | 14.58mg | 27% | |
| Sodium | 317.1mg | 75% | |
| Potassium | 212.33mg | 25% | |
| Total Carbs | 35.78g | 67% | |
| Sugars | 3.58g | 81% | |
| Dietary Fiber | 0.9g | 20% | |
| Protein | 6.6g | 74% | |
| Vitamin C | 0.2mg | 2% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.4mg | 11% | |
| Calcium | 31mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
No Fail Mushroom Risotto
Good chicken stock, Olive oil and 6 more.. -
Tomato Risotto
Tomatoes, Chicken stock or reduced-sodium chicken broth and 8 more.. -
Asparagus and Shiitake Risotto
Chicken broth (40 fl oz), Water and 8 more.. -
Lemon Risotto With Grilled Tiger Shrimp
Chicken stock, Olive oil, Butter, Shallots, finely chopped and 7 more.. -
Risotto Bianco
Chicken stock, Olive oil, Butter, Onion, finely chopped and 8 more.. -
Broccoli Risotto with Cream and Lemon
Olive oil, Butter, Sweet onion, finely chopped and 11 more.. -
Chestnut and Bacon Risotto With Savoy Cabbage
Chicken stock, Olive oil and 10 more.. -
Festive Braised Rice (Microwave Recipe)
Olive oil, Butter, Onion, chopped, Mushroom, sliced and 6 more..
Also Try
-
-
-
Risotto With Dried Wild Mushrooms
Dried mushroom, Vegetable stock or 4 cups mushroom stock and 9 more.. -
Risotto - Shrimp and Wild Mushroom
Shrimp, peeled and deveined, Dried marjoram, divided and 17 more.. -
-
Wolfgang Puck Cafes Wild Mushroom Risotto
Peanut oil, Onion, minced fine, Garlic, minced and 11 more.. -
Wild Mushroom Barley Risotto - Rice Cooker
Raw barley, Liquid -water or stock, Garlic - smashed and 4 more.. -
Wild Mushroom Risotto With Peas (Shrimp Too!)
Chicken broth, Dried porcini mushrooms or 2 tbsp, Butter and 10 more.. -
Garlicky Risotto With Wild Mushrooms And Sage
Low-sodium vegetable or chicken broth, Olive oil and 9 more.. -
Bacon and Wild Mushroom Risotto with Baby Spinach
Homemade chicken stock, Bacon slices, chopped and 13 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
