Mushroom Risotto

• servings: 4 servings

Ingredients

2 tablespoons, extra-virgin olive oil

8 ounces, cremini mushrooms, trimmed and quartered

8 ounces, shiitake mushrooms, stemmed and quartered

1 1/2 teaspoons, table salt, divided

1/2 teaspoon, pepper

6 tablespoons, unsalted butter, cut into 6 pieces, divided

2 , shallots, minced

1/4 ounce, dried porcini mushrooms, rinsed and chopped fine

3 , garlic cloves, minced

1 1/2 cups, Arborio rice

1 cup, dry white wine

4 cups, water, divided

2 teaspoons, chopped fresh thyme

2 ounces, Parmesan cheese, grated (1 cup)

2 tablespoons, chopped fresh parsley, plus extra for sprinkling

Nutrition

• Calories: 738
• Total Fat: 34 g
• Saturated Fat: 17 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 71 miligrams
• Sodium: 1341 miligrams
• Total Carbohydrate: 71 g
• Total Sugars: 5 g
• Protein: 22 g