Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 3 shallots, minced

  3. 3 cloves garlic, minced

  4. 1 teaspoon dried tarragon leaves

  5. 1 cup sliced button mushrooms

  6. 1 cup sliced cremini mushrooms

  7. 2 cups arborio or long grain white rice

  8. 1/2 cup dry white wine

  9. 5 to 6 cups vegetable or chicken broth

  10. 2 tablespoons minced fresh flat-leaf parsley

  11. 1/2 teaspoon salt

  12. 1/8 teaspoon pepper

  13. 1/2 cup heavy cream

  14. 1 cup grated Parmesan cheese

  15. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Heat olive oil in large heavy saucepan. Add shallots and garlic; cook and stir 4-5 minutes until tender. Add tarragon and mushrooms; cook, stirring frequently, for 5-6 minutes until mushrooms give up their liquid.

  2. Add rice and toast, stirring frequently, for 5-6 minutes. While rice is toasting, place broth in small saucepan and heat over low heat.

  3. Add wine to rice mixture in pan; cook, stirring constantly, until rice absorbs wine. Then start adding the broth, about 1/2 cup at a time, until the rice is al dente. This should take 20-25 minutes. Add more broth, or water (that works just fine) if you like a soupier risotto.

  4. Add parsley, salt, pepper, cream, cheese, and butter and stir. Remove from heat, cover, and let stand 5 minutes, then serve. Serves 4-6


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