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Wild Mushroom Risotto

Wild Mushroom Risotto Wild Mushroom Risotto Wild Mushroom Risotto













Trans-fat Free, High Fiber


3 tablespoons butter, unsalted
4 ounces mushrooms, shiitake
stems removed, sliced
4 ounces mushrooms
white, stems removed, sliced
1 x salt
1 x black pepper
freshly ground
2 tablespoons butter, unsalted
1 tablespoon vegetable oil
cup onions
finely minced
1 ½ cups arborio (short-grain) rice
½ cup white wine
dry or broth
5 cups stock
¼ cup mascarpone cheese
¼ cup Parmesan cheese
1 tablespoon parsley leaves


Heat butter in small skillet over moderate heat.

When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft.

Add salt and pepper to taste.

Turn off heat and set aside.

Bring the broth to a steady simmer in a saucepan on top of the stove.

Heat butter and oil in heavy 4-quart casserole over moderate heat.

Add onion, sauté for 1-to-2 minutes, until it begins to soften, being careful not to brown.

Add rice to butter-oil-onion mixture.

Using a wooden spoon, stir 1 minute, making sure all grains are well coated.

Add wine and stir until completely absorbed.

Add simmering broth, ½ cup at a time, stirring frequently.

Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next ½ cup, reserving ¼ cup to add at the end.

Stir often.

After approximately 18 minutes (rice should be tender and firm), add ¼ cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.

Sprinkle with parsley.

Serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 886g (31.3 oz)
Amount per Serving
Calories 102437% of calories from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 86mg 29%
Sodium 2140mg 89%
Total Carbohydrate 43g 43%
Dietary Fiber 6g 22%
Sugars g
Protein 57g
Vitamin A 21% Vitamin C 7%
Calcium 19% Iron 45%
* based on a 2,000 calorie diet How is this calculated?


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