| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 4 Servings |
Ingredients
- 3 tablespoons olive oil
- 3 tablespoons raw pine nuts
- 1 large onion, peeled and finely chopped 2 cloves garlic, peeled and smashed
- 2 cups risotto rice
- 1½ cups dry white wine
- 10 cups warm chicken broth, water or a combination
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 ounces freshly grated Parmesan
- Sea salt
- ½ cup mascarpone cheese, at room temperature
- Topping:
- 1 tablespoon unsalted butter
- 1 pound mixed wild mushrooms, such as cremini or shiitake, trimmed and halved
- 2 tablespoons freshly chopped parsley
Instructions
- 1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
- 2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
- 3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
- 4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 905 |
| Total Fat | 45 g |
| Saturated Fat | 20 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 84 mg |
| Sodium | 2294 mg |
Reviews
this was very good but makes a LOT. it says serves 4. 4 linebackers maybe by the time all that liquid is absorbed! Next time I will cut it in half for 4 servings.
Okay, so I was not able to incorporate all that liquid. I used Vegetable broth as I cook for a vegetarian. It was really taking too long and we were getting hungry LOL. I think I doubled the pine nuts and I mixed the mushrooms into the finished rice rather than putting it on top. All this being said, this is far and a way the BEST mushroom risotto I have ever had. I am always in search of risotto recipes and have made several with mushroom. I think next time I may use even more pine nuts as that crunch was delightful. This was a big hit.