Portobello Risotto
Perfect as an appetizer or main course, this Portobello Risotto is a classic of the Italian cuisine as delicious as easy to make.
Servings: 6
Calories: 380kcal
Ingredients
- 5 tablespoons salted butter
- 1 cup onion coarsely chopped
- 4 cups of Portobello mushrooms cut into thick slices
- 1 ½ cup of Arborio or Carnaroli rice
- 2 cups of white wine
- 3-4 cups of beef broth
- Parmesan cheese I used Parmigiano Reggiano
- 2 tablespoons of parsley finely chopped
Instructions
- In a large skillet, melt butter over medium heat.
- Sauté the onion 4 to 5 minutes, until wilted.
- Add the mushrooms and sauté for 3 to 4 minutes.
- Add the rice and cook for another 3 minutes.
- Add 1 cup of wine and cook, stirring occasionally, until the liquid is almost absorbed.
- Add the rest of the wine and continue cooking and stirring until the wine is almost absorbed.
- Add the broth, one cup at a time, and continue cooking and stirring constantly. You may have to lower the heat.
- Continue cooking and stirring, until the rice is al dente, always preventing it from drying.
- Serve in bowls, with some freshly grated Parmesan cheese and sprinkle with parsley.
Video
Nutrition
Serving: 250g | Calories: 380kcal | Carbohydrates: 47g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 621mg | Potassium: 415mg | Fiber: 3g | Sugar: 3g | Vitamin A: 443IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 3mg