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Wild Mushroom Risotto with Basil Oil Recipe

Wild Mushroom Risotto with Basil Oil Recipe

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Ingredients:

Serving

Directions:

Blanch basil in boiling water and shock in an ice bath. Drain and puree with salt, pepper, and fresh lemon juice, to taste. Add desired amount of olive oil while pureeing the basil, remove and strain through coffee filter slowly. Do not press oil through.
Heat a pan over medium heat. Saute shallots in butter. Add the rice and stir until rice is hot. Continue stirring but do not brown the rice. Add the first third of the stock to hot rice and consistently stir the risotto until stock has reduced almost all the way. Repeat with stock 2 more times while constantly stirring the risotto and keeping the bottom of the pan from sticking.
Meanwhile, in a side pan saute sliced mushrooms and fold them into the risotto just before it is finished. Stir and finish with heavy cream and Parmesan. Season with salt and pepper, to taste, then drizzle with basil oil and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0.12 Kcal (1 kJ)
Calories from fat	0.05 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	0.02mg	0%
Potassium	1.48mg	0%
Total Carbs	0.02g	0%
Dietary Fiber	0.01g	0%
Protein	0.02g	0%
Vitamin C	0.1mg	0%
Calcium	0.9mg	0%

Amount Per 100 g
Calories	23 Kcal (96 kJ)
Calories from fat	9 Kcal
		% Daily Value*
Total Fat	1g	0%
Sodium	4mg	0%
Potassium	295mg	0%
Total Carbs	3g	0%
Dietary Fiber	2g	0%
Protein	3g	0%
Vitamin C	18mg	0%
Iron	3mg	0%
Calcium	177mg	0%

* 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

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