• 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
  • 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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Submitted 6/13/05.
Source: 1st Traveler's Choice Internet
Submitted By: Lee.M Kaye

Exotic Mushroom Risotto