Mushroom Risotto--Murchie Recipe

Name: Mushroom Risotto--Murchie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 4 Tbsp butter; 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces; 2/3 cup cognac, vermouth, or dry white wine; 3/4 cup heavy cream; 7 cups chicken stock* (use vegetable stock for vegetarian option) - 1 large can; 1 Tbsp olive oil; 1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped); 1 3/4 cups arborio rice; 1/3 cup freshly grated Parmesan cheese; Salt and freshly ground black pepper; 2 Tbsp chopped fresh parsley

Servings: persons

Ingredients
4 Tbsp butter
2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup cognac, vermouth, or dry white wine
3/4 cup heavy cream
7 cups chicken stock* (use vegetable stock for vegetarian option) - 1 large can
1 Tbsp olive oil
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tbsp chopped fresh parsley

1
Directions
2
Melt 2 Tbsp butter in a medium skillet over medium-high heat. Add mushrooms and saute about 5 minutes (if using chanterelles, dry saute first for a minute or two and let the mushrooms cook in their own juices before adding the butter). Add cognac, bring to a boil, and reduce liquid by half, about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside.
3
Bring stock to a simmer in a saucepan.
4
In a deep, heavy, medium sized saucepan, heat oil and remaining butter on medium low. Add shallots or onions and cook until soft, about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
5
Stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve garnished with parsley.

1337

kcal

Calories

Fat

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Ingredients, 4 Tbsp butter, 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces, 2/3 cup cognac, vermouth, or dry white wine, and more.

Yes, Mushroom Risotto--Murchie falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Risotto--Murchie

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