Wild Mushroom Risotto - Bare Foot Contessa Recipe

Looking for an easy Wild Mushroom Risotto - Bare Foot Contessa recipe? Learn how to make Wild Mushroom Risotto - Bare Foot Contessa using healthy ingredients.


Submitted by alfiocchino

Makes 6 servings



instead of 3/4 lbs porcini, only use 1/2 lb and use 1 oz dried morels

Recipe Ingredients for Wild Mushroom Risotto - Bare Foot Contessa

3/4 lb fresh porcini mushrooms -- or cremini mushrooms
4 cups chicken stock
6 tbs unsalted butter
2 oz pancetta
1/2 cup shallots
1 1/2 cups Arborio Rice
1/2 cup dry white wine
1/2 tsp saffron threads
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2/3 cup parmesan cheese

Recipe Directions for Wild Mushroom Risotto - Bare Foot Contessa

  1. Place the dried morels in a bowl and pour 2 cups of boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups of liquid; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, then cut them into 2-3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discasrding the grit from the bottom. Set the mushrooms and liquid aside separately.

  2. Meanwhile, remove and discard the stems of the porcini (or cremini) mushrooms and rub any dirt off the caps with a damp paper towel. Don't rinse them! Slice thickly and set aside.

  3. In a small saucepan, heat the stock with the 2 cups of mushroom liquid and bring to a simmer.

  4. In a heavy-bottomed pot or Dutch oven (I used a cast iron skillet) melt the butter and saute the pancetta and shallots over MED-LOW heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt and pepper. Stir and simmer over LOW heat until the stock is absorbed, 5-10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25-30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the parmesan cheese. Serve hot in bowls with extra cheese.

Categories

Pasta, Main Dish, Italian, Boil

Nutrition Facts
Serving Size 334.6g
Amount Per Serving
Calories
420
Calories from Fat
175
% Daily Value*
Total Fat
19.4g
30%
Saturated Fat
10.7g
54%
Trans Fat
0.0g
Cholesterol
51mg
17%
Sodium
1376mg
57%
Potassium
438mg
13%
Total Carbohydrates
44.2g
15%
Dietary Fiber
1.7g
7%
Sugars
1.7g
Protein
13.3g
Vitamin A 11% Vitamin C 2%
Calcium 16% Iron 8%
* 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 sugar
  • High in selenium
  •   Bad points
  • High in saturated fat
  • High in sodium
  • Contains alcohol
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