Flavorful Mushroom Risotto

Recipe by Manami
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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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