Wild Mushroom Risotto

Mushrooms and onions flavor this classic Italian risotto recipe. Pair it with grilled beef or chicken.

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  • Makes: 2 servings
  • Start to Finish: 1 hr

Wild Mushroom Risotto

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Directions

  1. Cook onion in butter and olive oil in a small skillet for 5 minutes or just until tender. Add fennel seed; cook 1 minute more. Add mushrooms. Cook over medium heat for 10 minutes or until nearly tender.
  2. Increase heat to medium-high and add rice. Cook 3 to 4 minutes or until rice is lightly golden, stirring frequently. Carefully pour in half of the wine. Cook and stir for 3 to 5 minutes or until liquid is absorbed. Add the remaining wine, then chicken broth, about 1/2 cup at a time. Continue to cook and stir after each addition until liquid is absorbed before adding more. Cook until all liquid is absorbed and rice is tender (should take about 20 to 25 minutes).
  3. To serve, stir in basil. Season to taste with salt, cracked pepper, and Romano cheese. Makes 2 or 3 servings.

From the Test Kitchen

*

If using shiitake or oyster mushrooms, remove tough stems before slicing.

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Nutrition Facts (Wild Mushroom Risotto)

  • Per serving:
  • 392 kcal ,
  • 16 g fat
  • (6 g sat. fat ,
  • 23 mg chol. ,
  • 1106 mg sodium ,
  • 56 g carb. ,
  • 2 g fiber ,
  • 11 g pro.
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