©2010
AuthorDartagnan"a risotto to compliment any meal, or be a meal"
In a small sauté pan, heat 1 tablespoon of butter and a splash of olive oil. Add mushrooms, shallots and Porcini Paradiso, saute for 5 minutes.
Add garlic, careful not to burn. Raise heat and deglaze with white wine, let reduce.
Drain any pan liquids into chicken stock and set aside.
In a large sauté pan sauté onion in oil and butter for 3 minutes.
Add risotto, stir constantly for 2-3 minutes. Until it just starts to brown and give off it's fragrance.
Next add mushrooms and shallots, mix well.
Stir in 1 cup of hot stock. Always stirring and cook until all the liquid is absorbed.
Continue same procedure with adding a cup of stock until the risotto is just tender to the bite. Stirring constantly.
Once tender, fold in cream until just heated, cover and remove from heat. Let stand until serving immediately.
Re-fluff before serving.
Garnish with chives and scallions
Ingredients
Directions
In a small sauté pan, heat 1 tablespoon of butter and a splash of olive oil. Add mushrooms, shallots and Porcini Paradiso, saute for 5 minutes.
Add garlic, careful not to burn. Raise heat and deglaze with white wine, let reduce.
Drain any pan liquids into chicken stock and set aside.
In a large sauté pan sauté onion in oil and butter for 3 minutes.
Add risotto, stir constantly for 2-3 minutes. Until it just starts to brown and give off it's fragrance.
Next add mushrooms and shallots, mix well.
Stir in 1 cup of hot stock. Always stirring and cook until all the liquid is absorbed.
Continue same procedure with adding a cup of stock until the risotto is just tender to the bite. Stirring constantly.
Once tender, fold in cream until just heated, cover and remove from heat. Let stand until serving immediately.
Re-fluff before serving.
Garnish with chives and scallions