FRESH MUSHROOM
RISOTTO
Serves 4
1 Tbsp unsalted butter
4 oz shiitake mushrooms, or 8 oz cultivated mushrooms, stems removed,
sliced (about 2 cups)
salt & freshly ground black pepper to taste
1/2 cup Cognac or brandy
1/2 cup light cream
1/3 cup grated Parmesan cheese
1 Tbsp chopped fresh parsley
5 cups canned low-salt chicken broth (approximately)
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
1/2 cup finely minced shallots
1 1/2 cups arborio rice
Heat butter in skillet over moderate heat until foamy. Add mushrooms and
cook, stirring frequently, for 3 to 5 min, until mushrooms are soft. Add
salt & pepper to taste. Turn heat to high, add Cognac and cook until
reduced by half. Lower heat, add cream and continue cooking until the
cream has reducd slightly and thickened, about 5 min. Remove from heat
and set aside.
Bring broth to a steady simmer in medium saucepan. In heavy 4 quart
casserole, heat butter and oil over moderate heat. Add shallots and
saute for 1 to 2 min, until they begin to soften, but do not brown. Add
rice. Using a wooden spoon, stir for 1 min to coat the grains. Add
simmering broth, 1/2 cup at a time. Stir continuously and wait until
liquid is almost completely absorbed into the rice before adding the
next 1/2 cup.
After about 18 min, when rice is tender but still firm, add the mushroom
mixture, Parmesan and parsley; stir vigorously to combine with the rice.
Serve immediately.
Serve as a main entree or as a first coarse before a main coarse of
fillet of beef....outstanding!!!
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
¤..·´¨`»
(¸.·'´ (¸.·'´ *¤*
.¸) `´·.¸)
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