Mushroom Risotto
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Category
Side Dish
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Cusine
American
What do you need?
How to make?
Ingredients
2 Tbsp 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 brandy, vermouth, or dry white wine
5-6 cups chicken stock*
1/3 cup of peeled and minced shallots
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley or chives
Directions
Bring stock to a simmer in a saucepan.
Melt the butter in a wide saucepan over medium-high heat. Add mushrooms and shallots and sauté about 5 minutes .
Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes. simmering stock, 1/2 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 is almost completely absorbed before adding the next 1/2 cup.
This process will take about 25 minutes. The rice should be just cooked and slightly chewy. in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
