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Gallery Roasted-Garlic Risotto with Mushrooms Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 quarts homemade or low-sodium store-bought chicken stock, skimmed of fat Roasted-Garlic Puree, 1/4 cup 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello 3 tablespoons extra-virgin olive oil 5 tablespoons unsalted butter 2 shallots, finely chopped 1 cup Arborio rice 1/2 cup dry white wine 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish 1/4 cup finely chopped fresh chives, plus more for garnish Coarse salt and freshly ground pepper
Gallery Roasted-Garlic Risotto with Mushrooms
Recipe Summary Servings: 4
Gallery
Roasted-Garlic Risotto with Mushrooms
Roasted-Garlic Risotto with Mushrooms
Roasted-Garlic Risotto with Mushrooms
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 quarts homemade or low-sodium store-bought chicken stock, skimmed of fat Roasted-Garlic Puree, 1/4 cup 12 ounces assorted mushrooms, such as chanterelle, cremini, and portobello 3 tablespoons extra-virgin olive oil 5 tablespoons unsalted butter 2 shallots, finely chopped 1 cup Arborio rice 1/2 cup dry white wine 1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for garnish 1/4 cup finely chopped fresh chives, plus more for garnish Coarse salt and freshly ground pepper
Directions
Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.
Remove stems from mushrooms, and finely chop. Cut mushroom caps into 1/4-inch-thick slices. Heat 1 tablespoon oil in a large saucepan over medium heat until hot but not smoking. Add caps, and cook, stirring occasionally, until golden, 5 to 7 minutes; transfer to a bowl.
Add remaining 2 tablespoons oil and 1 tablespoon butter to pan. Add shallots and mushroom stems, and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.
Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.
Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, chives, and reserved cooked mushrooms. Season with salt and pepper. Garnish risotto with additional cheese and chives.
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
