Let’s Eat | Mushroom Risotto

mushroom risotto, rice, recipe, foodfashionandfun, food blog, lifestyle blog

mushroom risotto, rice, recipe, foodfashionandfun, food blog, lifestyle blog

mushroom risotto, rice, recipe, foodfashionandfun, food blog, lifestyle blog

Mushroom Risotto

 

Servings: 6

 

7 cups crimini and/or portobello mushrooms, sliced

6 oz. pancetta

1 1/2 cups arborio rice

1 tsp olive oil

3 tsp butter

2 shallots, minced

1 onion

3 garlic

1 cup brandy

8 cups chicken stock

1/4 cup parmesan cheese, grated plus more to serve

4 tbsp chopped parsley

salt and pepper

 

 

Heat chicken stock in a small pot and keep on low heat.

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Cook until tender, which is about 5-10 minutes depending upon the size of the mushrooms.  Set aside.

Add butter to the pan on set flame to medium-low heat. Add pancetta, shallots and onion, sauté about 1 minute.

Add rice mixing well until well-coated and translucent, about 2 minutes.

Add wine, salt and pepper and mix well until it is absorbed into the rice.

Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

Add mushrooms, parmesan cheese and parsley, mix well and salt and pepper to taste.

Serve.

 

Risotto is my new obsession.  I’ve been trying a few different varieties.  I’m loving the mushrooms in this dish.  It’s the perfect side to a juicy steak.

 

 

 

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