Portabella Mushroom Risotto Spago

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untried.

 

* Exported from MasterCook *

 

Portabella Mushroom Risotto Spago

 

Recipe By :Wolfgang Puck, Spago Restaurant, Las Vegas

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup peanut oil

1 1/2 cups minced onion

1 large garlic clove -- minced

2 cups arborio rice

1 cup dry white wine

8 ounces portobello mushrooms

3 tablespoons olive oil

6 cups chicken broth

4 tablespoons chilled butter -- cut in small pieces

1/2 cup grated parmesan cheese -- divided

1 tablespoon chopped parsley

salt and pepper to taste

 

In a medium-sized heavy saucepan, heat peanut oil. Add onion and garlic; saute

and stir until softened, about 4 minutes. Add rice; continue to cook and stir,

coating the rice with oil. Add the wine; cook, stirring often, until the liquid

is absorbed.

 

Meanwhile, trim mushrooms. With a spoon, remove the gills (the dark portion)

from the mushrooms; cut mushrooms into bite-sized pieces.

 

In a medium skillet, heat olive oil. Add mushrooms; cook and stir until tender,

5 to 6 minutes. Pour 3 cups of the broth into the rice, over medium-high heat

stir until almost al dente. Stir in the cooked mushrooms and the additional

broth, as needed. The risotto should be creamy, not runny.

 

Remove saucepan from heat. Vigorously beat in butter and 1/4 cup of the Parmesan

cheese until completely dissolved. Stir in parsley and season to taste with salt

and pepper. Serve with remaining 1/4 cup Parmesan cheese.

 

Source:

" http://cjonline.com/stories/051700/foo_vegas.html "

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Per Serving (excluding unknown items): 825 Calories; 40g Fat (46.8% calories

from fat); 20g Protein; 84g Carbohydrate; 2g Dietary Fiber; 39mg Cholesterol;

1472mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2

Vegetable; 7 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 222 0 0 0

 

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