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  • Exotic mushroom risotto

Exotic mushroom risotto

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

Exotic Mushroom Risotto recipe


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

By thesmartcookiecook.comA recipe of Exotic mushroom risotto. Click here to view.
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.

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Matthew

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

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