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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mushroom Risotto Recipe

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This recipe for Mushroom Risotto is from A Place at Our Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ pound mushrooms, roasted
4 tablespoons olive oil
¼ teaspoon minced garlic
kosher salt--to taste
fresh cracked pepper--to taste
4 tablespoons butter
1 small onion
1 pound Arborio rice
7 cups beef stock
2 cups heavy cream
1½ cups parmesan cheese
Directions:
Directions:
Clean mushrooms and toss with enough olive oil just to coat. Add the minced garlic and season with salt and pepper. Place on parchment lined sheet pan and roast in 375' oven for 20 minutes. Set aside.
In a deep 6-quart heavy pan, melt 2-3 tbsp. of butter over medium low heat. Saute the onions, seasoning with salt & pepper, until soft and clear. Raise the heat to medium and add the rice. Cook for about 3 minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain. Meanwhile, bring beef stock to a simmer. Heat the cream and keep it on low to keep warm.
Begin to add the beef stock one cup at a time to the rice, simmering and stirring until each addition has been absorbed by the rice before adding the next. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, ½ cup at a time and begin tasting. When ready, rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, with a creamy consistency. Remove pan from the heat and fold in the remaining butter and parmesan cheese. Allow to rest for a few minutes.

 

 

 

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