Nutrients Per Serving
(with additional olive oil and Parmesan cheese)
Protein: 8.0 grams
Fat: 4.5 grams
Saturated Fat: 1.6 grams
Monounsat Fat: 2.3 grams
Polyunsat Fat: 0.4 grams
Carbohydrate: 35.9 grams
Fiber: 2.0 grams
Cholesterol: 4.9 mg
Vitamin A: 50.1 IU
Vitamin E: 0.4 mg/IU
Vitamin C: 1.7 mg
This classic Italian dish is rich with the flavor of dried porcini mushrooms and truffle-flavored olive oil.
This classic Italian dish is rich with the flavor of dried porcini mushrooms. Adding truffle-flavored olive oil at the end of cooking adds depth. Always remember when making risotto to cook the rice until it is creamy but still has a bit of tooth. With a large green salad, this dish is elegant enough for guests.
Food as Medicine
The dried Porcini mushroom, Boletus edulus, has an exceptionally high protein content.
1/4 cup dried porcini mushrooms
3-4 cups warm Vegetable Stock
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 cup Arborio rice
Salt and pepper to taste
2 teaspoons truffle-flavored olive oil (optional) or extra virgin olive oil
1/4 cup grated fresh Parmesan cheese (optional)
- Rinse the dried mushrooms in cold water, drain, and add to warm vegetable stock to soften.
- In a large skillet, heat the olive oil over medium heat and sauté the onion until soft. Add the rice and stir to combine.
- Add the mushrooms, cut into smaller pieces if necessary. Reduce heat to medium-low.
- Add the stock, one ladleful at a time, as you stir the rice. As the rice absorbs the liquid, add more. After 15 minutes, test the rice for doneness.
- When the rice is tender but not mushy, remove from heat, season to taste with salt and pepper, and add truffle-flavored olive oil and grated Parmesan cheese, if desired.