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Exotic Mushroom Risotto Recipe | |
Italian Rice | |
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Ingredients:
Ingredients < 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 1 cup veal stock, warmed 1/2 cup freshly grated Parmesan cheese
Directions:
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. | |