mushroom cognac risotto

Save For Later Saved! Ask the Chef a Question Browse Similar Recipes

Servs: 5  Prep: 20m  Cook: 45m  

Best risotto I've made yet. I changed and added to this recipe I found from a family recipe on Food Network.

1

Yummies

Yummy! Yummy!

Click "Yummy!" if this recipe looks good to you. Learn more.

Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   4 tablespoons butter 4 tablespoons butter
•   15 mushrooms (shitake and cremini or anything you want) ? cleaned, trimmed and quartered 15 mushrooms (shitake and cremini or anything you want) ? cleaned, trimmed and quartered
•   1 cup cognac 1 cup cognac
•   3/4 cup heavy cream 3/4 cup heavy cream
•   7 cups chicken stock 7 cups chicken stock
•   1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
•   4 medium shallots, peeled and minced 4 medium shallots, peeled and minced
•   1 garlic clove, peeled and minced 1 garlic clove, peeled and minced
•   1 3/4 cups arborio rice 1 3/4 cups arborio rice
•   1/2 cup freshly grated Parmigiano-Reggiano 1/2 cup freshly grated Parmigiano-Reggiano
•   Salt and freshly ground pepper Salt and freshly ground pepper
•   2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh parsley leaves

Instructions

1. Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add the mushrooms and saute until golden brown, about 5 minutes. Add 2/3 cup of cognac, bring to a boil, and reduce the liquid by half, 4 minutes. Lower the heat to medium, add cream and simmer 5-6 minutes. Remove the skillet from the heat and set aside.
2. Bring the stock to a simmer in a medium saucepan over medium heat. Season with salt and pepper.
3. Meanwhile, heat the remaining 2 tablespoons butter with the oil in a deep, heavy medium saucepan over medium heat. Add shallots and garlic and cook until soft, about 2 minutes. Add the rice and stir to coat with the butter and oil. Add 1/3 cup cognac and let simmer for a minute. Add simmering stock, 1/2 cup at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.
4. Stir in the mushroom mixture and cheese. Season, to taste, with salt and pepper and serve garnished with parsley.

Give this recipe a review

Tastetify	Well Written	Creative
Great Pic	Crowd Pleaser	I did it!
More Like This!	Just A Note	Can I Suggest...
Huh?	Nice One!	I'll Try It

Saving...

Cancel

Note From The Chef

Anjali Kochhar October 10

I grilled a rib-eye and sliced it thinly, serving it over the risotto. The combination was fantastic. Definitely don't forget sprinkling the parsley at the end...it really adds something!

This review was ... ? (0) (0) (0) (0)