Mushroom Risotto Recipe

ingredients

4 tablespoons butter
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup cognac, vermouth, or dry white wine
3/4 cup heavy cream
7 cups chicken stock
1 tablespoon olive oil
4 medium shallots, peeled and minced (or 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

directions

1
Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add mushrooms and saute about 5 minutes (if using chanterelles, dry saute 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 deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots 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.
4
Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

notes

The recipe calls for arborio rice, an Italian-grown rice that is high in starch, with grains that are shorter and fatter than any other rice. The high starch content of arborio rice yields a creamy texture when cooked, so it is traditionally used for risotto

Source: Mark Dreher