Ingredients with Measurements:
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- Salt and pepper to taste
For the Sauce Espagnole:
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups beef broth
- 1/2 cup red wine
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 bay leaf
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Saucepan
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a saucepan, heat the chicken or vegetable broth over medium heat until it comes to a simmer.
2. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until translucent.
3. Add the Arborio rice to the skillet and stir to coat with the butter. Cook for 2-3 minutes until the rice is lightly toasted.
4. Add the white wine to the skillet and stir until it is absorbed by the rice.
5. Begin adding the simmering broth to the skillet, one ladleful at a time, stirring constantly until the broth is absorbed before adding the next ladleful. Continue this process until the rice is cooked through and has a creamy consistency.
6. In a separate saucepan, melt the butter over medium heat. Add the chopped onion, carrot, and celery and sauté until the vegetables are soft.
7. Add the flour to the saucepan and stir to combine. Cook for 2-3 minutes until the mixture is lightly browned.
8. Slowly add the beef broth and red wine to the saucepan, stirring constantly to prevent lumps from forming.
9. Add the bay leaf and season with salt and pepper to taste. Simmer the sauce for 10-15 minutes until it has thickened.
10. In a separate skillet, sauté the sliced mushrooms until they are lightly browned.
11. Add the sautéed mushrooms and grated Parmesan cheese to the risotto and stir to combine.
12. Serve the mushroom risotto with a drizzle of the Sauce Espagnole on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Risotto: Medium heat
- Sauce Espagnole: Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 18g
- Carbohydrates: 44g
- Protein: 12g
Substitutions for ingredients:
- Arborio rice can be substituted with other short-grain rice varieties.
- Chicken or vegetable broth can be substituted with water or stock.
- White wine can be substituted with chicken or vegetable broth.
- Beef broth can be substituted with chicken or vegetable broth.
Variations:
- Add cooked chicken or shrimp to the risotto for a protein boost.
- Substitute the mushrooms with other vegetables such as asparagus or peas.
- Add herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Stir the risotto constantly to prevent it from sticking to the skillet.
- Use a good quality Parmesan cheese for the best flavor.
- The Sauce Espagnole can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the risotto in a skillet over medium heat, stirring constantly until heated through.
Presentation ideas:
- Serve the mushroom risotto in individual bowls with a drizzle of the Sauce Espagnole on top.
- Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the risotto is too dry, add more broth or water to the skillet.
- If the risotto is too wet, continue cooking until the excess liquid has been absorbed.
Food safety advice:
- Store any leftover risotto in the refrigerator within 2 hours of cooking.
- Reheat the risotto to an internal temperature of 165°F before serving.
Food history:
- Risotto originated in northern Italy in the 16th century.
- Sauce Espagnole is a classic French brown sauce made with beef broth and red wine.
Flavor profiles:
- The mushroom risotto has a creamy and savory flavor with a hint of white wine.
- The Sauce Espagnole has a rich and savory flavor with a hint of red wine.
Serving suggestions:
- Serve the mushroom risotto as a main course for dinner or as a side dish for a special occasion.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian