Exotic mushroom risotto

Exotic Mushroom Risotto recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.3148

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.