For ~ 6
- 2 cups of mushrooms, cleaned, trimmed and sliced into pieces
- 4 tbsp butter
- 3/4 cup heavy cream
- 7 cups chicken broth
- 2/3 cup dry white
- 1 tbsp olive oil
- 1/3 cup minced shallots
- 1 3/4 cups arborio rice
- 1/3 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- salt and pepper to taste
- Melt 2 tbsp butter over medium high heat, sauté mushrooms for about 5 minutes, add white wine, bring to a boil, cook for about 3 minutes. Turn heat down to medium, add cream and simmer for 5 minutes
- In a saucepan, bring the chicken broth to a simmer
- In a separate deep saucepan, heat oil and 2 tbsp butter on medium low. Cook shallots until soft, add rice. Stir to coat rice with butter and oil. Slowly add simmering broth, 1/2 cup each time, stir constantly to prevent rice from sticking to the pan
- Add each successive 1/2 cup only when the broth from the previous cup has been roughly absorbed by the rice
- When the rice becomes just cooked and slightly chewy, add in the mushroom mixture and the grated Parmesan cheese
- Season to taste with salt and pepper, garnish with parsley leaves
- Bon appétit!
Serving suggestions: White wine, vegetable side dishes, seafood . . .
NOTES: A dish that is hatred-proof! 😀 There are so many types of wild mushrooms out there, use seasonal, fresh ones to surprise and please your palette. It is crucial to stir frequently to prevent sticking. Also depends on what wine you use, this dish will turn out slightly different everytime you make it. Just amazing, eat it for every season.