Exotic mushroom risotto

Exotic Mushroom Risotto recipe

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Serve with Grilled Rack Veal Chopsand White Bean Cassoulet.

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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