Mushroom Risotto

Ingredients

• 4 cups beef or chicken stock
• ⅛ teaspoon ground saffron
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• ¼ cup finely minced scallions
• ¼ cup finely minced onions
• 1 pound fresh wild mushrooms, trimmed, cleaned and sliced (see note)
• 1 ½ cups Italian Arborio rice
• Salt and freshly ground black pepper to taste
• ¾ cup freshly grated Parmigiano-Reggiano cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    552 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 16 grams protein; 44 milligrams cholesterol; 625 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place stock in a heavy saucepan, and over medium heat bring to a simmer. Add saffron, stir, and leave to simmer very slightly.
2. Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
3. Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately 3/4 cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
4. Remove from heat. Add salt and pepper to taste. Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.

• If fresh wild mushrooms are not available, substitute a half pound of white button mushrooms, together with 3/4 ounce of dried imported porcini, reconstituted. Be sure to add the strained mushroom liquid to the stock.

45 minutes