Portobello Mushroom Risotto

Cuisine: Italian
Course: Main Dishes, Side Dishes
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Prep Time 10 minutes
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Total Time 1 hour
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6 Servings

Ingredients:

  • 5 Cups Chicken Bone Stock
  • 8 Tbsp Prairie Farms unsalted butter
  • 1 lb Portobello Mushrooms chopped
  • 2 shallots minced
  • 5 cloves garlic minced
  • 3 sprigs thyme Fresh
  • 1/2 Tsp salt
  • 1/2 tsp Ground Pepper
  • 1 1/2 Cups Arborio Rice
  • 3/4 Cup white wine dry
  • 1/2 Tbsp lemon juice
  • 1 Cup Prairie Farms Heavy Whipping Cream
  • 1 Cup Parmesan cheese Freshly grated
  • 2 Tbsp parsley Fresh, minced

Directions:

  • Warm bone stock over low heat in a small saucepan. Set aside.
  • In a heavy skillet melt 4 tbsp butter over medium heat. Add mushrooms and shallots and cook until tender, about 8 minutes. Add garlic, thyme, salt and pepper and stir for another 1-2 minutes. Remove mushroom mixture from pan. Set aside.
  • In another pan, add remaining butter to pan over medium heat. Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.
  • Add white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed. Add 1 cup of bone stock and stir until almost all broth is absorbed. Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed. (this takes 20-25 minutes.)
  • Add mushrooms mixture into the rice and stir to combine. Gently stir in heavy whipping cream and parmesan cheese and cook for an additional 5 min on low heat. Texture should be creamy, but with a firm bite. Garnish with ground pepper, grated parmesan, fresh parsley and serve.

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