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Wild Mushroom Risotto Recipe

Everyone thinks of mashed potatoes and gravy or mac and cheese as comfort foods. But after tasting this risotto, you may just have a new favorite.

Ingredients:
6 cups beef stock (or substitute chicken or mushroom stock)
3 tbsp olive oil
2 tbsp butter
1 cup shiitake mushrooms, stemmed and julienned
1 cup oyster mushrooms, sliced
1 cup cremini mushrooms, sliced
salt and freshly ground pepper
1/2 cup finely chopped shallots
1 pound Principato di Lucedio Arborio rice
1/2 cup Courvoisier cognac
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped flat-leaf parsley.

Preparation:
  1. Pour the stock into a stock pot and bring to a boil. Reduce to a simmer.
  2. In a medium sauté pan, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium-high heat. Add the mushrooms and sauté for 5 minutes, or until tender. Season with salt and pepper to taste. Remove from the heat and set aside.
  3. Heat the remaining olive oil and butter in a heavy bottomed pot over medium-high heat. Add the shallots and sauté until translucent. Add the rice and cook, stirring constantly, until golden brown. Pour in the cognac and keep stirring until it is completely absorbed. Using a large ladle, add the stock one ladle at a time, stirring constantly, until absorbed. Continue this process until all the stock is used and the rice is creamy.
  4. Add the mushroom mixture to the risotto and continue cooking and stirring. Stir in the heavy cream and cheese and continue stirring. Risotto should have a very creamy texture. Season with salt and pepper to taste. Serve immediately, garnished with chopped parsley.
Serves 8

Recipe courtesy of Lobster for Leos, Cookies for Capricorns by Sabra Ricci

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4 comments:

  1. Mmm I love mushroom risotto and I'm definitely looking forward to giving this recipe a try. Thanks for sharing :) - Cathy Pieroz at Ray White Alexandra Hills

    ReplyDelete
  2. Mushrooms have been loved by people ever since, and what’s good is that each mushroom type brings a different aroma and taste to whatever dish it is put on. With your risotto, for sure a lot will really love this not only because of the mushroom, but also because of the beef stock. Surely, part planners and wedding venues South Florida organizers will find this interesting to include in their menu.

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  3. For those who want to try something else for their house guests or during special occasions, one can never go wrong with pasta. This recipe with mushroom is something worth trying and I am certain that catering Fort Lauderdale organizers and other food enthusiasts will find your contribution helpful. Thanks!

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