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Risotto With Mushrooms Onions And Brandy Recipe
|Mushrooms||3⁄4 Pound (Preferably Wild Such As Oyster, Chanterelle, Etc)|
|Olive oil||2 Tablespoon|
|Onion||1 Large, diced|
|Garlic||1⁄2 Tablespoon, crushed|
|Brandy||1⁄4 Cup (4 tbs)|
|Rice||8 Ounce (Preferably Italian Risotto)|
|Chicken stock||3 Cup (48 tbs) (Canned Is Fine)|
|Parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2120 Calories from Fat 697
% Daily Value*
Total Fat 79 g121.6%
Saturated Fat 30.8 g153.9%
Trans Fat 0 g
Cholesterol 120.1 mg
Sodium 2273.2 mg94.7%
Total Carbohydrates 252 g84.1%
Dietary Fiber 12.1 g48.4%
Sugars 31.2 g
Protein 67 g133.9%
Vitamin A 20.8% Vitamin C 57.5%
Calcium 78.9% Iron 37.9%
*Based on a 2000 Calorie diet
Heat over medium heat in medium saucepan.
Add and cook until onions are golden.
Add above chopped mushrooms and saute until soft.
Add, turn heat to high, and stir.
Add rice and saute until light brown, approx 5 minutes.
Add slowly and cook on a medium heat for approx 15 minutes, stirring often so rice does not stick.
Add as much broth as required until rice is done.
Add, toss, and serve.