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Ingredients Jump to Instructions ↓

  1. 5 C low salt broth

  2. 1 Tblsp butter

  3. 2 Tblsp butter

  4. 2 cloves garlic, minced

  5. 1 Tblsp olive oil

  6. 2 C shiitakes, sliced

  7. 1/3 C shallots, minced salt & freshly ground black pepper to taste

  8. 1 1/2 C Arborio rice

  9. 1/2 C dry Marsala wine

  10. 1/2 C grated Parmesan

  11. 1/2 C cream

  12. 1 Tblsp chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Sauté mushrooms and garlic in butter and oil over moderate heat. Don't brown! Add salt and pepper. Turn up heat, add Marsala and cook until reduced by half. Lower heat, add cream and cook 5 minutes. Remove sauce from heat. In a medium size pan, heat the broth to simmer.

  2. In a heavy pot, sauté shallots in butter and oil over moderate heat 2 minutes. Add rice, stirring with a wooden spoon. Add the warm broth, 1/2 cup at a time. Stir rice to prevent sticking, adding 1/2 cup of broth at a time as rice absorbs the broth. The rice must cook evenly on moderate heat using a small amount of liquid at a time. After approximately 20 minutes, add the sauce and stir in the cheese and parsley. Test for seasoning. Serve immediately garnished with additional parmesan and parsley. Serves 4

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