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Risotto With Mushrooms Onions And Brandy

Italian.Chef's picture
  Mushrooms 3⁄4 Pound (Preferably Wild Such As Oyster, Chanterelle, Etc)
  Butter 2 Tablespoon
  Olive oil 2 Tablespoon
  Onion 1 Large, diced
  Garlic 1⁄2 Tablespoon, crushed
  Brandy 1⁄4 Cup (4 tbs)
  Rice 8 Ounce (Preferably Italian Risotto)
  Bay leaf 1
  Chicken stock 3 Cup (48 tbs) (Canned Is Fine)
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste

Chop and reserve.
Heat over medium heat in medium saucepan.
Add and cook until onions are golden.
Add above chopped mushrooms and saute until soft.
Add, turn heat to high, and stir.
Add rice and saute until light brown, approx 5 minutes.
Add slowly and cook on a medium heat for approx 15 minutes, stirring often so rice does not stick.
Add as much broth as required until rice is done.
Add, toss, and serve.

Recipe Summary

Side Dish

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