| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons butter
- 15 small white mushrooms ? cleaned, trimmed and quartered
- 2/3 cups cognac
- 3/4 cup heavy cream
- 7 cups chicken stock
- 1 tablespoon 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 pepper
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add the mushrooms and saute until golden brown, about 5 minutes. Add cognac, bring to a boil, and reduce the liquid by half, 3 to 4 minutes. Lower the heat to medium, add cream and simmer 5 minutes. Remove the skillet from the heat and set aside. Bring the stock to a simmer in a medium saucepan over medium heat.
- Meanwhile, heat the remaining 2 tablespoons butter with the oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add the rice and stir to coat with the 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 the mushroom mixture and cheese. Season, to taste, with salt and pepper and serve garnished with parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 628 |
| Total Fat | 27 g |
| Saturated Fat | 14 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 16 g |
| Cholesterol | 75 mg |
| Sodium | 1118 mg |
Reviews
This is our go-to risotto recipe, always delicious!
Excellent risotto recipe.
This was my first experience cooking w/cognac. The aroma after I added the cognac and cream to the mushrooms was amazing! I will definately use this recipe over the Holidays at family gatherings.
This is the best Risotto I have ever had. Added some fresh asparagus to it. Just lovely. I have forwarded the recipe to my sisters, friends, daughter-in-laws, etc. You just have to try it and so easy. Time wise it was pretty much right on.
not as difficult as the recipe claims and really outstanding flavor
This is one of the best risottos I’ve ever had! It sounds really rich but it’s not, it’s actually pretty light. I would make this for a dinner party or for a casual dinner.