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  • Exotic mushroom risotto

Exotic mushroom risotto

Posted on Apr 16th, 2018
by Matthew
Categories:
  • Recipes

Exotic Mushroom Risotto recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Exotic mushroom risotto. Read more below.
Exotic mushroom risotto, recipe Rating: 4.4
Number of votes:89

Serve with Grilled Rack Veal Chopsand White Bean Cassoulet.

Ingredients
1/4 pound unsalted butter
1 pound shiitake mushrooms, tough stems removed, julienned
1 pound portobello mushrooms, stems removed, julienned
1 pound oyster mushrooms, julienned
1/4 cup diced shallots
fresh rosemary
1/4 cup roasted garlic cloves
1/4 cup Arborio rice (available at gourmet food stores)
2 cups chicken stock, warmed
1 cup veal stock, warmed
1/2 cup freshly grated Parmesan cheese

Heat the butter in a large heavy bottomed non-reactive saucepan and saute the mushrooms with the shallots and rosemary. Season with freshly ground salt and pepper. Add the Arborio rice and cook for at least 3 minutes. Add the warm stock, about 1/2 cup at a time, stirring until each addition is incorporated. Fold in the Parmesan cheese and roasted garlic. Mold into a 4-ounce ramekin and turn out onto a warmed serving plate.

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Reference: Exotic mushroom risotto

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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