Wild Mushroom Risotto (Anne Burrell) Recipe

Posted by
Rate It!
Wild Mushroom Risotto (Anne Burrell)
Add your photo!
Ingredients
12
Count
Nutrition
2017
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
  2. Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
  3. Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
  4. During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still al dente , remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2017.08 Kcal (8445 kJ)
Calories from fat 466.3 Kcal
% Daily Value*
Total Fat 51.81g 80%
Cholesterol 54.48mg 18%
Sodium 795.04mg 33%
Potassium 1141.79mg 24%
Total Carbs 267.6g 89%
Sugars 14.51g 58%
Dietary Fiber 19.51g 78%
Protein 95.58g 191%
Vitamin C 9.8mg 16%
Vitamin A 0.1mg 2%
Iron 1.9mg 10%
Calcium 46.3mg 5%
Amount Per 100 g
Calories 209.2 Kcal (876 kJ)
Calories from fat 48.36 Kcal
% Daily Value*
Total Fat 5.37g 80%
Cholesterol 5.65mg 18%
Sodium 82.46mg 33%
Potassium 118.42mg 24%
Total Carbs 27.75g 89%
Sugars 1.51g 58%
Dietary Fiber 2.02g 78%
Protein 9.91g 191%
Vitamin C 1mg 16%
Iron 0.2mg 10%
Calcium 4.8mg 5%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

Recipe Tags

Weightwatchers Points

  • 43.9
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top