Mushroom, Cognac, & Cream Risotto
Source of Recipe
"Risotto", by Judith Barrett and Norma Wasserman
1 tablespoon unsalted butter
4 ounces fresh shiitake mushrooms -- stems removed
-- and sliced
or
8 ounces white mushrooms -- stems removed
-- and sliced (about
-- 2 cups)
salt
black pepper -- freshly ground
1/2 cup Cognac or brandy
1/2 cup light cream
1/3 cup Parmesan cheese -- grated
1 tablespoon fresh parsley -- chopped
5 cups Basic Broth -- (approximately)*
2 tablespoons unsalted butter
1 tablespoon oil
1/2 cup shallots -- finely minced
1 1/2 cups Arborio rice
*See separate recipe under soups category for recipe or use good quality chicken broth or stock.
Heat the butter in a skillet over moderate heat. When it begins to foam, add the mushrooms and cook, stirring frequently, for 3 to 5 minutes, until the mushrooms are soft. Add salt and pepper to taste. Turn the heat to high, add the Cognac, and cook until it is reduced by half. Lower heat, add the cream, and continue cooking, for about 5 minutes longer, until the cream has reduced slightly and thickened. Turn off the heat and set aside.
Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat the butter and oil in a heavy 4-quart casserole over moderate heat. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
Add the rice to the soffritto; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Begin to add the simmering broth, 1/2 cup at a time. Wait until each addition is almost completely absorbed before adding the next 1/2 cup. Stir frequently to prevent sticking.
After approximately 18 minutes, when the rice is tender but still firm, add the mushroom-Cognac-cream mixture, Parmesan, and parsley -- and stir vigorously to combine with the rice. Serve immediately.
Makes 4 servings
Source: "Risotto", by Judith Barrett and Norma Wasserman
Categories: Grains, Italian
Recipe typed for you by Judi Mae Phelps.
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