Flavorful Mushroom Risotto Recipes

GOURMET MUSHROOM RISOTTO

Steps:

• Heat the broth over low heat.
• In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
• Put the mushrooms and the liquid in a bowl and set aside.
• Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
• Stir in the rice,coating it with oil, about 2 minutes.
• When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
• Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
• Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

FLAVORFUL MUSHROOM RISOTTO

Steps:

• Make sure you only wipe the mushrooms clean.
• 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 1-2 minutes and let the mushrooms cook in their own juices before adding the butter.)
• Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
• Lower heat to medium; add cream, and simmer 5 minutes.
• Remove skillet from heat and set aside.
• Bring stock to simmer in a saucepan.
• In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
• Add shallots or onions and cook until soft, about 2 minutes.
• Add garlic and cook another 30 seconds to 1 minute.
• Add rice and stir to coat with butter an 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.
• Stir in cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
• Season to taste with salt and pepper and serve garnished with parsley.