Make 3 servings of 2 cups each
1 tsp extra virgin olive oil
3 cloves garlic
1 small white onion
1/4 lb button mushrooms
1 cup arborio rice
1/4 cup white wine
2 cups water
1/8 tsp salt
1/8 tsp ground black pepper
2 ounces wild mushrooms
1 Tbsp fresh basil
1 1/2 ounces Parmigiano-Reggiano
2 medium tomatoes
Heat olive oil over medium-heat burner in a medium sized stock-pot. Add minced garlic and cook slowly. Do not allow to brown as garlic will become bitter.
When garlic is soft and translucent, add onions and cook until they are translucent. Add button mushrooms and cook over medium-high heat until they begin to turn brown. Continue cooking, stir continuously until the mushrooms are a dark brown.
Add risotto and cook for 2 minutes, stirring frequently.
Reduce heat to medium and add white wine . Stir well. Cook for one minute and add 2 cups of water and salt and pepper.
Cook over medium-heat, stirring frequently so that the rice does not stick to the bottom. After 15 minutes, check to see if the rice is done. Add more water, 1/4 cup at a time as needed.
Slice the wild mushrooms.
When the rice is soft and not mushy, add basil, wild mushrooms and parmesan cheese. Stir and cook for another 2 – 3 minutes over very low heat burner.
May be served topped with the julienne tomatoes.
Nutrition Facts
Serving size: about 2 cups | Servings 3
Calories 416 | Calories from Fat 52
Amount Per Serving (% Daily Value)
Total Fat 6g (9%) | Saturated Fat 3g (13%)
Monounsaturated Fat 2g | Trans Fat 0g
Cholesterol 10 mg (3 %) | Sodium 336 mg (14 %)
Total Carbohydrates 76g (25%) | Sugars 4g
Dietary Fiber 6g (24%) | Protein 14g