Mushroom Risotto 4 Recipe

  • 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
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.

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