Creamy Mushroom Risotto

Creamy Mushroom Risotto
Staff Writer
Creamy Mushroom Risotto

Jessica Chou

This recipe borrows a trick from Thomas Keller, who mixes in softly beaten heavy whipping cream at the very end for a super luxurious risotto.

Click here to see 'Shrooms: They're What's for Dinner Tonight.

Directions

For the mushroom topping

Melt the butter in a sauté pan over medium heat until foaming. Add the mushrooms, thyme, and parsley, and cook to soften. Season with salt and pepper, to taste.

For the risotto

In a medium-sized pot, bring the chicken broth to a simmer over medium heat. Meanwhile, in place the heavy whipping cream in a mixing bowl and beat using an electric mixer or by hand until soft peaks form (the cream should just curl over softly when the whisk is held up).

Then, melt 2 tablespoons of the butter in a large pot. When it foams, add the onion and cook until translucent.

Then, add the rice and mix vigorously for about 1 minute. Add the white wine and let the wine soak into the rice until evaporated. Stir vigorously, scraping the bottom so the rice doesn't stick, until the rice has toasted, about 2 minutes.

Add enough chicken broth to cover the rice and cook, stirring frequently. When the rice has soaked up the broth (take a spoon and run it through; if the broth doesn't pool, it is ready), add another ½ cup of broth. Stir frequently until it has soaked in. Repeat with ½ cup increments until the rice is al dente.

Once the rice is ready (there should be a bite, but the center should be cooked through), remove from the heat and vigorously beat in the remaining butter, about 1-2 tablespoons at a time, with a wooden spoon. Beat in all of the cheese and 1/2 of the cream.

Taste, and if it's not creamy enough, add the remaining cream. Season with salt, to taste, and pour into plates. Top with the mushroom topping and garnish with parsley.

Nutrition

Calories per serving:

2117 kcal

Daily value:

106%

Servings:

2
  • Carbohydrate, by difference 256 g
  • Protein 83 g
  • Total lipid (fat) 84 g
  • Vitamin A, IU 697 IU
  • Vitamin A, RAE 173 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 6 mg
  • Vitamin D 30 IU
  • Vitamin E (alpha-tocopherol) 2 mg
  • Vitamin K (phylloquinone) 13 µg
  • Alanine 1 g
  • Arginine 1 g
  • Ash 157 g
  • Aspartic acid 2 g
  • Calcium, Ca 1279 mg
  • Carotene, beta 80 µg
  • Cholesterol 124 mg
  • Choline, total 380 mg
  • Copper, Cu 1 mg
  • Fatty acids, total monounsaturated 25 g
  • Fatty acids, total polyunsaturated 17 g
  • Fatty acids, total saturated 27 g
  • Fiber, total dietary 4 g
  • Fluoride, F 5 µg
  • Folate, DFE 168 µg
  • Folate, food 188 µg
  • Folate, total 205 µg
  • Folic acid 17 µg
  • Fructose 5 g
  • Glucose (dextrose) 5 g
  • Glutamic acid 6 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 11 mg
  • Isoleucine 1 g
  • Lactose 2 g
  • Leucine 2 g
  • Lutein + zeaxanthin 80 µg
  • Lycopene 104 µg
  • Lysine 2 g
  • Magnesium, Mg 359 mg
  • Manganese, Mn 6 mg
  • Niacin 18 mg
  • Pantothenic acid 4 mg
  • Phenylalanine 1 g
  • Phosphorus, P 1387 mg
  • Phytosterols 2 mg
  • Potassium, K 1672 mg
  • Proline 2 g
  • Retinol 167 µg
  • Riboflavin 2 mg
  • Selenium, Se 124 µg
  • Serine 1 g
  • Sodium, Na 73118 mg
  • Starch 7 g
  • Sugars, total 128 g
  • Thiamin 1 mg
  • Threonine 1 g
  • Tyrosine 1 g
  • Valine 1 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 151 g
  • Zinc, Zn 6 mg
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