Simply Recipes
The recipe calls for risotto rice, Italian rice varieties that are high in a particular
type of starch, with grains that are shorter and fatter than most other rices:
INGREDIENTS
■ 2 Tbsp butter
Arborio, Carnaroli and Via/one Nano are the most famous varieties. The high
starch content of these rices yields a creamy texture when cooked.
Prep time: 10 minutes Cook time: 45 minutes Yield: Serves 4-6
■ 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch
pieces
■ 2/3 cup brandy, vermouth, or dry white wine
■ 5-6 cups chicken stock* (use vegetable stock for vegetarian option)
■ 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 or other risotto rice
■ 173 cup freshly grated Parmesan cheese
■ Salt and freshly ground black pepper
■ 2 Tbsp chopped fresh parsley or chives
*If cooking gluten-free, use homemade stock or gluten-free packaged stock.
METHOD
1 Bring stock to a simmer In a saucepan.
2 Saute the mushrooms: Melt the butter in a wide saucepan over medium?high heat. Add mushrooms and shallots 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).
3 Add rice and brandy: Add the rice and stir to combine. Add brandy, bring to a boil, and reduce liquid by half, about 3-4 minutes.
4 Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost
constantly – stirring sloughs off the starch from the rice, making the creamy sauce you’re looking for in a risotto.
Wait until the stock is almost completely absorbed before adding the next 1 /2 cup.
This process will take about 25 minutes. The rice should be just cooked and slightly chewy.
5 Stir In the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.
from Simply Recipes~ https:llwww.simplyrecipes.com/recipeslmushroom_risottol