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Showing posts from January, 2009

Creamy Mushroom Risotto

* 1 pound sliced mushrooms of your choice (I used cremini mushrooms)
* 1/4 cup heavy cream
* 5 Tablespoons butter (reserve 1 Tablespoon)
* 1/2 cup chopped shallots
* 1 cup arborio rice
* 1/2 cup white wine (use a dry wine you would like to drink, please!)
* 4 cups chicken or vegetable stock
* 3/4 cup freshly grated Parmesan cheese
* Salt and pepper

* Prepare the mushrooms by cleaning and slicing. In a small saucepan melt 1 Tablespoon of butter on medium high heat, add the mushrooms and cook until tender. Add 1/4 cup of heavy cream to the cooked mushrooms, stir and set aside.

* Bring the stock to a simmer in a saucepan. Keep the stock simmering as you use it.

* In a 4 quart saucepan, heat 3 Tablespoons butter on medium heat. Add the shallots and cook for a few minutes until tender. Add the rice and cook for 2 minutes more, stirring until well coated.

* Add the wine. Stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup …