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Farmer's Market Wild Mushroom Risotto

 
One serving costs about $8.07 One serving costs about $8.07 One serving costs about $8.07

$8.07 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free side dish,antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre Mediterranean,Italian,European
spoonacular Score:62%

Spoonacular Score: 62%

 

Farmer's Market Wild Mushroom Risotto is a Mediterranean hor d'oeuvre. This gluten free recipe serves 6 and costs $8.07 per serving. One portion of this dish contains about 11g of protein, 29g of fat, and a total of 569 calories. 5 people have tried and liked this recipe. A mixture of salt and pepper, chicken broth, crimini mushrooms, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Similar recipes include Farmer’s Market Quesadillas, Farmer’s Market Omelet, and Farmer's Market Toss.

Risotto can be paired with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Ricasoli Castello di Brolio Chianti Classico with a 4.3 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.

Ricasoli Castello di Brolio Chianti Classico

Dark ruby color, with lots of chocolate, berry and vanilla aromas, this is full-bodied and velvety, with lots of fruit and a long, succulent finish. A beauty from a great vintage.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups arborio rice
arborio rice
2 cups
2 cups arborio rice
arborio rice
2
2  bay leaves
bay leaves
2
2  bay leaves
bay leaves
2 Tbsps
2 Tbsps butter
butter
0.5 cup
0.5 cup parmesano-reggian cheese
parmesano-reggian cheese
8 cups
8 cups chicken broth
chicken broth
0.5 pound
0.5 pound crimini mushrooms
crimini mushrooms
0.75 cup
0.75 cup dry white wine
dry white wine
2 cloves
2 cloves garlic
garlic
0.5 pound
0.5 pound morel mushrooms
morel mushrooms
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  onion
onion
2 Tbsps
2 Tbsps italian parsley
italian parsley
some
some salt and pepper
salt and pepper
2
2  fresh ts thyme
fresh ts thyme
some
some truffle oil
truffle oil
2 cups arborio rice
2 cups
arborio rice
2 cups arborio rice
2 cups
arborio rice
2  bay leaves
2
bay leaves
2  bay leaves
2
bay leaves
2 Tbsps butter
2 Tbsps
butter
0.5 cup parmesano-reggian cheese
0.5 cup
parmesano-reggian cheese
8 cups chicken broth
8 cups
chicken broth
0.5 pound crimini mushrooms
0.5 pound
crimini mushrooms
0.75 cup dry white wine
0.75 cup
dry white wine
2 cloves garlic
2 cloves
garlic
0.5 pound morel mushrooms
0.5 pound
morel mushrooms
3 Tbsps olive oil
3 Tbsps
olive oil
1  onion
1
onion
2 Tbsps italian parsley
2 Tbsps
italian parsley
some salt and pepper
some
salt and pepper
2  fresh ts thyme
2
fresh ts thyme
some truffle oil
some
truffle oil

Equipment

sauce pan
sauce pan
frying pan
frying pan
ladle
ladle
sauce pan
sauce pan
frying pan
frying pan
ladle
ladle


Instructions

  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
  3. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Season with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
  4. Coat a saucepan with remaining 2 tablespoons of oil. Over medium heat, saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 2-3 minutes.
  5. Add vegetable stock and cook for 20 minutes without the lid on.
  6. Stir in wine and cook until it is nearly all evaporated.
  7. With a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time, cooking and stirring, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
  8. Transfer the mushrooms to the rice mixture.
  9. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $8.58
Ingredient
2 cups arborio rice
2 cups arborio rice
2 bay leaves
2 bay leaves
2 tablespoons butter
½ cups parmesano-reggian cheese
8 cups chicken broth
½ pounds crimini mushrooms
¾ cups dry white wine
2 cloves garlic
½ pounds morel mushrooms
3 tablespoons olive oil
1 onion
2 tablespoons italian parsley
2 fresh ts thyme
some truffle oil
Price
$3.00
$3.00
$0.04
$0.04
$0.24
$0.61
$6.04
$1.26
$2.44
$0.13
$22.68
$0.50
$0.24
$0.32
$0.11
$10.82
$51.47

Nutritional Information

Quickview
808 Calories
15g Protein
29g Total Fat
113g Carbs
14% Health Score
Limit These
Calories
808k
40%

Fat
29g
46%

  Saturated Fat
7g
46%

Carbohydrates
113g
38%

  Sugar
3g
4%

Cholesterol
25mg
9%

Sodium
1463mg
64%

Alcohol
3g
17%

Get Enough Of These
Protein
15g
31%

Manganese
1mg
95%

Folate
329µg
82%

Iron
11mg
61%

Vitamin B1
0.9mg
60%

Selenium
35µg
50%

Vitamin B3
8mg
43%

Copper
0.77mg
39%

Vitamin K
35µg
34%

Vitamin B2
0.57mg
33%

Phosphorus
315mg
32%

Vitamin B5
2mg
26%

Vitamin E
3mg
22%

Zinc
3mg
22%

Fiber
5g
22%

Vitamin B6
0.38mg
19%

Potassium
552mg
16%

Vitamin D
2µg
13%

Magnesium
53mg
13%

Calcium
120mg
12%

Vitamin A
349IU
7%

Vitamin C
4mg
5%

Vitamin B12
0.21µg
3%

covered percent of daily need

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