Grilled Mushroom Risotto Recipe

Looking for an easy Grilled Mushroom Risotto recipe? Learn how to make Grilled Mushroom Risotto using healthy ingredients.


Submitted by tpetani

Makes 4 servings



A standard Italian risotto with the added flavour o wild mushrooms

Recipe Ingredients for Grilled Mushroom Risotto

1 1/2 litres chicken stock
1/4 cup dried mushrooms
1 tbsp olive oil
1 small onion, peeled and finely chopped
2 stalks celery
400 g arborio rice
150 ml white wine
1 pinch salt
1 pinch pepper
2 cups wild mushrooms, cleaned and sliced
1 tbsp tarragon, leaves picked and chopped
50 ml lemon juice
25 g butter
40 g Parmesan cheese, grated
2 tsp olive oil

Recipe Directions for Grilled Mushroom Risotto

  1. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they?ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.

  2. In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine ? it?ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.

  3. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn?t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together ? this is going to be incredible!

  4. Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.

  5. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

Categories

First Course

Nutrition Facts
Serving Size 624.9g
Amount Per Serving
Calories
576
Calories from Fat
137
% Daily Value*
Total Fat
15.2g
23%
Saturated Fat
6.1g
31%
Trans Fat
0.0g
Cholesterol
22mg
7%
Sodium
1457mg
61%
Potassium
354mg
10%
Total Carbohydrates
88.8g
30%
Dietary Fiber
3.7g
15%
Sugars
3.4g
Protein
13.4g
Vitamin A 5% Vitamin C 14%
Calcium 16% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in cholesterol
  • Low in sugar
  •   Bad points
  • High in sodium
  • Contains alcohol
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