Ben's Cognac Risotto
Ben's Cognac Risotto
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 27
- Saturated Fat
- 14
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 75
- Sodium
- 1118
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 628
- Total Fat
- 27
- Saturated Fat
- 14
- Carbohydrates
- 66
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 16
- Cholesterol
- 75
- Sodium
- 1118
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
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
Directions
- 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.
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