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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
Sauce:
1 tbsp butter/margarine
1 tbsp olive oil
2 cloves garlic, minced
2 cup shiitake mushrooms, sliced
Salt & freshly ground black pepper to taste
1/2 cup dry Marsala wine
1/2 cup cream
Rice:
2 tbsp butter/margarine
1 tbsp olive oil
1/3 cup shallots, minced
1 1/2 cup Arboria rice
5 cup low-salt chicken broth
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh Italian parsley
Saute mushrooms and garlic in butter and oil over moderate heat. Do not brown! Add salt & pepper. Turn up heat, add Marsala and cook until reduced by half. Lower heat, add cream and cook 5 minutes. Remove sauce from heat. In a medium size pan, heat the broth to simmer.
In a heavy pot, saute shallots in butter and oil over moderate heat 2 minutes. Add rice, stirring with a wooden spoon. Add the warm broth, 1/2 cup at a time. Stir rice to prevent sticking, adding 1/2 cup of broth at a time as rice absorbs the broth. The rice must cook evenly on moderate heat using a small amount of liquid at a time. After approximately 20 minutes, add the sauce and stir in the cheese and parsley. Test for seasoning. Serve immediately garnished with additional parmesan and parsley. Serves 4.
Serve with a medium red wine such as a good Chianti, a California Sangiovese or Syrah, or a Rioja Reserva.
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FRESH MUSHROOM, MARSALA AND CREAM RISOTTO
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Category: Rice/Risotto
Prep Time: Cook Time: Total Time:
Sauce:
1 tbsp butter/margarine
1 tbsp olive oil
2 cloves garlic, minced
2 cup shiitake mushrooms, sliced
Salt & freshly ground black pepper to taste
1/2 cup dry Marsala wine
1/2 cup cream
Rice:
2 tbsp butter/margarine
1 tbsp olive oil
1/3 cup shallots, minced
1 1/2 cup Arboria rice
5 cup low-salt chicken broth
1/2 cup grated Parmesan cheese
1 tbsp chopped fresh Italian parsley
Saute mushrooms and garlic in butter and oil over moderate heat. Do not brown! Add salt & pepper. Turn up heat, add Marsala and cook until reduced by half. Lower heat, add cream and cook 5 minutes. Remove sauce from heat. In a medium size pan, heat the broth to simmer.
In a heavy pot, saute shallots in butter and oil over moderate heat 2 minutes. Add rice, stirring with a wooden spoon. Add the warm broth, 1/2 cup at a time. Stir rice to prevent sticking, adding 1/2 cup of broth at a time as rice absorbs the broth. The rice must cook evenly on moderate heat using a small amount of liquid at a time. After approximately 20 minutes, add the sauce and stir in the cheese and parsley. Test for seasoning. Serve immediately garnished with additional parmesan and parsley. Serves 4.
Serve with a medium red wine such as a good Chianti, a California Sangiovese or Syrah, or a Rioja Reserva.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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