Mushroom Marsala Risotto
Risotto is a verstaile dish and this one is outstanding with the addition of Marsala and mushrooms.
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Main Dish
Cuisine: Italian
Servings: 4 serving
Calories: 360kcal
- 1 cup arborio rice
- 4 cups beef broth (Substitute 4 cups water and 4 mushroom bouillon cubes for vegetarian)
- 1 mushroom bouillon cube
- 2 tablespoon olive oil
- 1 clove garlic minced
- 8 oz cremini mushrooms sliced
- ¼ cup marsala fortified wine optional
- ¾ cup shredded Asiago cheese
Heat olive oil over medium heat in a large heavy skillet. Skillet should be large enough to hold all the ingredients.
Dissolve the mushroom bouillon cube in one cup of the beef broth. Reserve the other 3 cups of broth.
Toast the garlic in the hot olive oil about 1 minute. Add the rice and stir to coat. Toast the rice about 3 minutes.
Add the marsala if using and let it evaporate- another minute or 2. Add the mushroom slices and stir to coat them. Cook another minute or 2.
Add ½ cup of the beef/mushroom broth and stir until it is absorbed- about 4- 5 minutes. Add the other ½ cup of beef/mushroom broth and stir until it is absorbed.
Continue adding the remaining beef broth ½ cup at a time and stir until it is absorbed stirring occasionally. (about 5 minutes per addition)
Add in shredded cheese and stir to incorporate.
Serve and enjoy!
Calories: 360kcal | Carbohydrates: 44g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 1368mg | Potassium: 453mg | Fiber: 2g | Sugar: 1g | Vitamin A: 147IU | Vitamin C: 0.2mg | Calcium: 251mg | Iron: 3mg