Le Cellier Mushroom Risotto

By mollydahma

Ingredients

• 1/2 lb mushrooms, roasted
• 4 T olive oil
• 1/4 minced garlic
• 1/4 t ? to taste kosher salt
• dash of fresh cracked black pepper
• 4 T whole butter
• 1 small onion
• 1 lb Arborio rice
• 7 cups beef stock
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese

Details

Adapted from magicalmountain.net

Preparation

Step 1

Clean mushrooms and toss with enough oive oil just to coat. Add the minced garlic and season with salt and pepper. Place on parchment lined sheet pan and roast in 375 degree oven for 20 minutes. Set aside.

In a deep 6 quart heavy pan, melt 2 - 3 T of butter over medium low heat. Saute the onions, seasoning with salt and pepper until soft and clear. Raise the heat to medium and add the rice. Cook for about 3 minutes, stirring frequently until it looks chalky and a white dot is clearly visible in the center of each grain. Meanwhile, bring your beef stock to a simmer. Heat the cream and keep it on low to keep it warm. Begin to add the beef stock, one cup at a time, simmering and stirring until each addition has been absorbed by the rice before adding the next cup. After all of the beef stock has been added, fold in the roasted mushrooms. Begin adding the cream, 1/2 cup at a time and begin tasting. When ready, the rice should be close to tender, but with a little more firmness to the bite. It should be slightly loose, a creamy consistency. Never overcook to a mush. Remove pan from the heat and fold in the remaining butter and Parmesan cheese. Allow the risotto to rest for a couple of minutes before serving.