Mushroom Risotto

How it scored 85 / 100

Nutrition snapshot

Ingredients 16 listed

• 1 Arborio Rice
  Arborio is a short-grain Italian rice (Oryza sativa) named for the town of Arborio in Piedmont, prized for its high amylopectin content that…
  Safe
• 2 Mushroom
  Edible fungi (e.g., Agaricus bisporus, shiitake, oyster, portobello) used as whole-food ingredient.
  Safe
• 3 Filtered Water
  Water that has passed through a filtration process to remove impurities.
  Safe
• 4 Pea
  Pea (Pisum sativum), a legume seed.
  Safe
• 5 Butter
  Dairy product churned from cream of cow's milk; ~80% milkfat by FDA standard of identity.
  Safe
• 6 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 7 Parmigiano Reggiano
  Parmigiano-Reggiano is a hard, granular Italian cheese with PDO protection.
  Low
• 8 Sea Salt
  Sodium chloride (NaCl) obtained by evaporating seawater. Chemically identical to mined/refined salt, with trace minerals depending on source…
  Low
• 9 Porcini Mushroom Powder
  Dried and ground porcini (Boletus edulis) mushrooms, used as a flavoring ingredient.
  Safe
• 10 Black Pepper
  Dried, ground berries of the Piper nigrum plant.
  Safe
• 11 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Pasteurized Semi-Skimmed Milk
  Cow's milk that has been pasteurized and reduced to ~1.5–1.8% milk fat (semi-skimmed/reduced-fat).
  Low
• 14 Microbial Culture
  Live or active cultures of bacteria/fungi used for fermentation (e.g., Lactobacillus, Streptococcus thermophilus, Bifidobacterium).
  Low
• 15 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 16 Rennet
  A complex of proteolytic enzymes (chiefly chymosin) used to coagulate milk; sourced traditionally from animal stomachs or via microbial/ferm…
  Low