LOCATION: Recipes >> Rice >> Risotto 23
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Risotto 23
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Exotic Mushroom Risotto
1/4 pound unsalted butter
1 pound shiitake mushrooms, tough stems removed, julienned
1 pound portobello mushrooms, stems removed, julienned
1 pound oyster mushrooms, juliennned
1/4 cup diced shallots
fresh rosemary
1/4 cup roasted garlic cloves
1/4 cup Arborio rice
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 the Parmesan
cheese and roasted garlic. Mold into a 4-ounce ramekin and turn
out onto a warmed serving plate.
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