Mushroom Risotto Recipe
Filed under Main Course, Side Dish, Vegetarian, Wheat-free
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Not for the dietetic, this mushroom risotto is one of our family's favorites. The recipe calls for Arborio rice. Pronounced "ar-boh-ree-oh," this Italian-grown rice is high in starch, with grains that are shorter and fatter than any other rice. The high starch content of aborio rice yields a creamy texture when cooked, so it is traditionally used for risotto. If you can, get a hold of some chanterelles, those wonderfully aromatic trumpet shaped golden wild mushrooms; they are delicious in this risotto.
Mushroom Risotto Recipe
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Preparation time: 40 minutes
Ingredients
4 Tbsp butter
2 cups chanterelle or oyster mushrooms (or other flavorful mushroom), cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup cognac
3/4 cup heavy cream
7 cups vegetable or chicken stock
1 Tbsp extra-virgin olive oil
4 medium shallots, peeled and minced (OR 6 Tbsp of yellow onion, finely chopped)
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley
Method
1 Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and sauté about 5 minutes (if using Chanterelles, dry sauté first 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 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
2 Bring stock to a simmer in a saucepan.
3 In a a deep, heavy, medium sized saucepan, heat oil and remaining butter. Add shallots or onions and cook until soft, about 2 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.
4 Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.
Serves 4-6.
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Posted by Elise on Jan 11, 2004 and indexed Mushrooms, Rice, Risotto
My husband and I made this for the first time tonight and it was incredible. As a main dish it was definitely enough for 4 (or more people) and even more if you serve it as a side dish. It would also be great with asparagus in addition to the mushrooms. Thanks for the great recipe!