Mushroom Risotto

By tulawdog

Ingredients

• 7 cups crimini and/or portobello mushrooms, sliced
• 6 oz. pancetta
• 1 1/2 cups arborio rice
• 1 tsp olive oil
• 3 tsp butter
• 2 shallots, minced
• 1 onion
• 3 garlic
• 1 cup brandy
• 8 cups chicken stock
• 1/4 cup parmesan cheese, grated plus more to serve
• 4 tbsp chopped parsley
• salt and pepper

Preparation

Step 1

Heat chicken stock in a small pot and keep on low heat.

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Cook until tender, which is about 5-10 minutes depending upon the size of the mushrooms. Set aside.

Add butter to the pan on set flame to medium-low heat. Add pancetta, shallots and onion, sauté about 1 minute.

Add rice mixing well until well-coated and translucent, about 2 minutes.

Add wine, salt and pepper and mix well until it is absorbed into the rice.

Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes.

Add mushrooms, parmesan cheese and parsley, mix well and salt and pepper to taste.

Serve.