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Category: Recipes
Prep Time: Cook Time: Total Time:
SERVES 4 - 6
4 tbsp. butter
15 small white mushrooms, cleaned, trimmed, and quartered
2/3 cup cognac
3/4 cup heavy cream
7 cups chicken stock
1 tbsp. extra-virgin olive oil
4 medium shallots, peeled and minced
1 3/4 cups arborio rice
1/3 cup freshly grated parmigiano-reggiano
Salt and freshly ground black pepper
2 tbsp. chopped fresh parsley
Melt 2 tbsp. butter in a medium skillet over medium-high heat. Add mushrooms and sauté until golden brown, about 5 minutes. Add cognac, bring to a boil, and reduce liquid by half, 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside. Bring stock to a simmer in a medium saucepan over medium heat. Meanwhile, heat remaining 2 tbsp. butter with oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. 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. Stir in mushroom mixture and parmigiano-reggiano. Season to taste with salt and pepper and serve garnished with parsley.
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Cognac Risotto
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Category: Recipes
Prep Time: Cook Time: Total Time:
SERVES 4 - 6
4 tbsp. butter
15 small white mushrooms, cleaned, trimmed, and quartered
2/3 cup cognac
3/4 cup heavy cream
7 cups chicken stock
1 tbsp. extra-virgin olive oil
4 medium shallots, peeled and minced
1 3/4 cups arborio rice
1/3 cup freshly grated parmigiano-reggiano
Salt and freshly ground black pepper
2 tbsp. chopped fresh parsley
Melt 2 tbsp. butter in a medium skillet over medium-high heat. Add mushrooms and sauté until golden brown, about 5 minutes. Add cognac, bring to a boil, and reduce liquid by half, 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside. Bring stock to a simmer in a medium saucepan over medium heat. Meanwhile, heat remaining 2 tbsp. butter with oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. 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. Stir in mushroom mixture and parmigiano-reggiano. Season to taste with salt and pepper and serve garnished with parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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