Mushroom Risotto 4 Recipe

Ingredients
  • 4 tablespoons butter
  • 2 cups flavorful mushrooms, such as shiitake, chanterelle or oyster mushrooms, cleaned, trimmed and cut into 1/2 inch pieces
  • 2/3 cup cognac, vermouth, or dry white wine
  • 3/4 cup heavy cream
  • 7 cups chicken stock (use vegetable stock for vegetarian option)
  • 1 tablespoon olive oil or fresh pressed canola oil
  • 1/3 cup peeled and minced shallots (or 1/3 cup of yellow or white onion, finely chopped)
  • 1 3/4 cups Arborio rice
  • 1/3 cup freshly grated Parmesan or other cheese of your choice
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
Directions
Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using chanterelles, dry sauté for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac; bring to a boil and reduce liquid by half, about 3 to 4 minutes. Lower heat to medium; add cream and simmer 5 minutes. Remove skillet from heat and set aside. Bring stock to a simmer in a saucepan. In a deep, heavy medium-sized saucepan, heat oil and remaining butter on medium low. Add shallot or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy. Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley. Serves 6.

This recipe calls for Arborio rice, an Italian-grown rice that yields a creamy texture when cooked, so it is traditionally used for risotto.

Similar Recipes
Mushroom and Onion Risotto
arborio rice
chicken broth
dry white wine
fresh parsley
garlic
Smothered Mushroom Burger
Rating of 5 out of 5.0 stars
butter
garlic
ground sirloin
mushrooms
olive oil
Parmesan Risotto
Rating of 5 out of 5.0 stars
Arborio rice
butter
chicken
extra virgin olive oil
garlic

Mushroom Risotto 4 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2014 Tecstra Systems, All Rights Reserved, RecipeTips.com