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Portobello Mushroom Risotto

Course Main Dishes, Side Dishes
Cuisine Italian
Keyword Arborio Rice, Chicken stock, garlic, gourmet, Ground Pepper, heavy whipping cream, lemon, lemon juice, Parmesan cheese, parsley, Portobello Mushroom, Portobello Mushroom Risotto, Prairie Farms Heavy Whipping Cream, Risotto, Risotto rice, salt, Shallots, thyme, Unsalted Butter, white wine
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 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

Instructions

  • 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.