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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Unctuous Mushroom Risotto

 
One serving costs about $4 One serving costs about $4

$4.00 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 gluten-free,gluten free side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:62%

Spoonacular Score: 62%

 

Unctuous Mushroom Risotto is a Mediterranean recipe that serves 3. One portion of this dish contains around 20g of protein, 20g of fat, and a total of 534 calories. For $4.0 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. Not a lot of people really liked this main course. 1 person were glad they tried this recipe. From preparation to the plate, this recipe takes around around 45 minutes. If you have butter, warm water, parmesan cheese, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is good. Risotto ai funghi (Mushroom Risotto), Mushroom Risotto, and Mushroom Risotto are very similar to this recipe.

Chianti, Trebbiano, and Verdicchio are great choices for Risotto. 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. One wine you could try is Antinori Badian a Passignano Chianti Classico Gran Selezione. It has 4.6 out of 5 stars and a bottle costs about 60 dollars.

Antinori Badia a Passignano Chianti Classico Gran Selezione

An intense ruby red in color, the wine shows aromas both of fruit and the typical sensations of oak, which fuse harmonically and offer as well balsamic and graphite notes on the nose. The palate is rich, with supple and balanced tannins along with the vibrant freshness typical of Sangiovese. The finish and aftertaste are of notable persistence and repeat the notes of berry fruit first felt on the nose.

» Get this wine on Wine.com

Ingredients

Servings:
4 cups
4 cups low sodium chicken broth
low sodium chicken broth
2 Tbsps
2 Tbsps olive oil
olive oil
0.5 cup
0.5 cup diced white onion
diced white onion
2
2  garlic cloves
garlic cloves
0.5 pound
0.5 pound fresh mushrooms
fresh mushrooms
1
1  bay leaf
bay leaf
1 Tbsp
1 Tbsp fresh thyme leaves
fresh thyme leaves
2 Tbsps
2 Tbsps italian fresh parsley
italian fresh parsley
1 Tbsp
1 Tbsp unsalted butter
unsalted butter
some
some salt and pepper
salt and pepper
0.5 ounce
0.5 ounce dried porcini mushrooms
dried porcini mushrooms
0.5 cup
0.5 cup water
water
1 cup
1 cup arborio rice
arborio rice
0.25 cup
0.25 cup dry white wine
dry white wine
0.5 cup
0.5 cup parmesan cheese
parmesan cheese
4 cups low sodium chicken broth
4 cups
low sodium chicken broth
2 Tbsps olive oil
2 Tbsps
olive oil
0.5 cup diced white onion
0.5 cup
diced white onion
2  garlic cloves
2
garlic cloves
0.5 pound fresh mushrooms
0.5 pound
fresh mushrooms
1  bay leaf
1
bay leaf
1 Tbsp fresh thyme leaves
1 Tbsp
fresh thyme leaves
2 Tbsps italian fresh parsley
2 Tbsps
italian fresh parsley
1 Tbsp unsalted butter
1 Tbsp
unsalted butter
some salt and pepper
some
salt and pepper
0.5 ounce dried porcini mushrooms
0.5 ounce
dried porcini mushrooms
0.5 cup water
0.5 cup
water
1 cup arborio rice
1 cup
arborio rice
0.25 cup dry white wine
0.25 cup
dry white wine
0.5 cup parmesan cheese
0.5 cup
parmesan cheese

Equipment

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


Instructions

Heat the chicken broth in a medium saucepan and keep warm over low heat. 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. Add the fresh mushrooms, thyme, bay leaf, 1 tablespoon of parsley, and butter. Saut for 3 to 5 minutes until lightly browned, season with salt and pepper. Add the dried porcini mushrooms that were reconstituted in warm water, saving the liquid. Season again with salt and fresh cracked pepper. Saut 1 minute then remove from heat and set aside. Coat a saucepan with remaining 1 tablespoons of oil. Saut the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. Stir in wine and liquid that the porcini was reconstituted incareful not to add in the mushroom grit/sand. Cook until it is nearly all evaporated. Now, with a ladle, add 1 cup of the warm broth and simmer, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushyapproximately 20 minutes in total. Transfer the mushrooms (reserving about 2-3 tablespoons of them) to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Check for seasonings and adjust with salt and pepper if needed. Spoon risotto into dishes and top with a few mushrooms and chopped parsley before serving.

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

Price Breakdown

Cost per Serving: $4.00
Ingredient
4 cups low sodium chicken broth
2 tablespoons olive oil
½ cups diced white onion
2 garlic cloves
½ pounds fresh mushrooms
1 bay leaf
1 tablespoon fresh thyme leaves
2 tablespoons italian fresh parsley
1 tablespoon unsalted butter
½ ounces dried porcini mushrooms
1 cup arborio rice
¼ cups dry white wine
½ cups parmesan cheese
Price
$2.88
$0.33
$0.18
$0.13
$1.26
$0.02
$0.37
$0.32
$0.12
$3.03
$1.50
$0.81
$1.05
$12.01

Tips

Health Tips

  • If you are cooking with wine, be aware that the amount of alcohol that evaporates could be much less than you think. In fact, researchers found that anywhere between 4 and 49 percent of the alcohol in a dish might remain depending on the cooking method, length of cooking, etc. If you're concerned about the amount of alcohol you're consuming, keep an eye on how much wine is going into your dish!

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • When buying wine for cooking, it is certainly not a bad idea to buy a wine you would enjoy drinking (some wine for the dish, some wine for the chef?) But if your favorite wines cost a small fortune, save them for drinking and purchase a cheaper?though still good quality!?wine for cooking. Just don't buy "cooking wine" with added salt, food coloring, etc.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
534k Calories
20g Protein
20g Total Fat
67g Carbs
24% Health Score
Limit These
Calories
534k
27%

Fat
20g
31%

  Saturated Fat
7g
45%

Carbohydrates
67g
23%

  Sugar
3g
4%

Cholesterol
21mg
7%

Sodium
437mg
19%

Alcohol
2g
11%

Get Enough Of These
Protein
20g
40%

Vitamin B3
10mg
53%

Vitamin K
50µg
48%

Folate
186µg
47%

Manganese
0.92mg
46%

Copper
0.83mg
42%

Phosphorus
371mg
37%

Vitamin B2
0.57mg
34%

Selenium
23µg
34%

Vitamin B1
0.48mg
32%

Vitamin B5
3mg
32%

Iron
4mg
27%

Calcium
242mg
24%

Potassium
741mg
21%

Vitamin B6
0.36mg
18%

Fiber
4g
16%

Zinc
2mg
16%

Vitamin C
11mg
14%

Magnesium
49mg
12%

Vitamin A
585IU
12%

Vitamin E
1mg
10%

Vitamin B12
0.55µg
9%

Vitamin D
0.49µg
3%

covered percent of daily need

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