nutritional information

Per SERVING:

  • Calories: 120
  • Protein: 4 g
  • Total Fat: 4 g
  • Saturated Fat: 2 g
  • Carbohydrates: 17 g
  • Cholesterol: 10 mg
  • Sodium: 100 mg
  • Fiber: 1 g
  • Sugar: 1 g

Wild Mushroom Risotto

Serves 6

1st place, Reader Recipe Contest                 Although not a mycologist, David Guimond of South Lyon, Michigan, has learned to recognize at least several dozen edible mushroom species, thanks to participating in a naturalists’ group led by a mycologist. He is a self-taught cook, and he has refined his cooking skills through travel and by adapting classic recipes to a vegetarian diet. He especially enjoys hosting wild-mushroom feasts served with selected wines. Of this recipe, Guimond says, “I make this two different ways. If I’m using an elegant mushroom like morels or chanterelles, I stick with stock and/or water. However, if I’m using a heartier mushroom like a blewitt or something from the genus Agaricus, I may opt to add in a can of diced tomatoes as part of the cooking liquid.” He also likes to serve the risotto with a fresh, seasonal, green vegetable.
  • 2 Tbs. unsalted butter
  • 1 medium-sized onion, minced
  • About ¾ lb. fresh wild mushrooms, coarsely chopped
  • 1 ½ cups Arborio rice
  • 4 to 5 cups hot vegetable stock or water or both, as needed
  • ½ cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  1. Heat the butter in a large skillet over medium heat. Sauté the onion until translucent, for about 7 minutes.
  2. Add the mushrooms, and cook over medium heat until they give up their liquid, for about 7 minutes.  Add the Arborio rice to the skillet, and stir.  Add liquid 1 cup at a time, stirring until all the liquid has been absorbed, for about 5 to 7 minutes. Cook the rice until it is just tender—avoid adding too much liquid because the rice will become mushy.
  3. Stir in the grated Parmesan cheese, salt and pepper, and serve.
October 2004

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