Rice cooked in a broth with mushrooms.
|6 g||dried (porcini) mushrooms||3 1/2 tbsp|
|1/2 cup||water||125 mL|
|1/2||shallots, finely chopped||20 g|
|3||button (white) mushrooms, thinly sliced||40 g|
|1 cup||vegetable broth, low-sodium||250 mL|
|1/2 tbsp||butter, unsalted||7 g|
|2 tsp||olive oil||10 mL|
|2 tsp||Parsley and Garlic Base||10 mL|
|3/4 cup||arborio rice||150 g|
|4 tsp||white wine [optional]||20 mL|
|1 pinch||salt [optional]||0.1 g|
|ground pepper to taste [optional]|
|2 tbsp||Parmesan cheese, grated||6 g|
Before you start
Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets. The quantities given here are based on this recipe served as main course.
- In a small bowl, soak the porcini mushrooms in ½ cup of warm water until softened, about 20 min. Meanwhile, prepare the vegetables: Finely chop the shallot(s), thinly slice the fresh white mushrooms.
- Lift the porcini mushrooms out of the soaking liquid, squeeze the liquid back into the bowl, then set them aside. Pour the soaking liquid through a sieve (lined with a dampened paper towel to eliminate any grit) into a small saucepan, then add the broth. Heat the mixture on the stove or in a microwave oven, and keep it warm while cooking the risotto (about 20 min).
- Heat the butter and olive oil in a large saucepan over moderate heat until the foam subsides. Sauté the shallot(s) 2-3 min with stirring, until they become translucent. Add the fresh sliced white mushrooms and sauté, with stirring, until the mushrooms are browned and any liquid they give off has evaporated, about 4 min. Stir in the reserved porcini mushrooms along with the Parsley and Garlic Base and cook, with stirring, for 1 min. Add the rice and cook, with stirring, 1 min, until the grains are well toasted and translucent. Pour in the wine (optional) and cook, with stirring, until it is absorbed, about 1 min.
- Cook the risotto, using the warmed broth until the rice is creamy but still al dente. Remove from the pan from the heat and let stand for 2 min. Season with salt (not much if the broth is salty) and pepper to taste. Sprinkle with the grated Parmesan cheese, then serve.
Nutrition Facts Table
per 1 serving (240g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||¼||serving|
|Grain Products :||2||servings|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||0||serving|
ClaimsThis recipe is :
- Low :
- Source of :
- Calcium, Folacin, Iron, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B2, Vitamin E
- Good source of :
- Copper, Zinc
- Excellent source of :
- Selenium, Vitamin D, Vitamin K
- Free :
|Meat and Alternatives||0|
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Top ReviewsView All Reviews
strivingvegfebruary 07, 2009 | I would make this recipe again
Easy to make. Has diverse texture.