Sandra Djohan

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Mushroom Risotto


2 tablespoons butter

2 cups flavorful mushrooms such as a shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch piece.

2/3 cups brandy, vermouth, or dry white wine

5-6 cups chicken stock* (use vegetable stock for vegetarian option)

1/3 cups of peeled and minced shallots (OR 1/3 cups of yellow or white onion, finely chopped)

1 ¾ cups Arborio rice or other risotto rice

1/3 cup freshly grated parmesan cheese

Salt and freshly ground black pepper

2 tablespoons chopped fresh parsley or chives

If cooking gluten-free, use homemade stock or gluten-free packaged stock.

Instructions

  • Bring stock to a shimmer in a saucepan.
  • Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes (if using chanterelles, dry sauté first for a minute or two and left the mushrooms cook in their own juice before adding the butter). Add the rice and stir to combine.
  • Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, ½ cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly – stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto. Wait until the stock almost in completely absorbed before adding the next ½ cup. This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
  • Stir the parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
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