340 g (12 oz) | Portobello mushrooms, brushed and cubed |
160 ml (2/3 cup) | Grey shallot, finely chopped |
30 ml (2 tbsp) | L’Ancêtre butter |
125 ml (1/2 cup) | L’Ancêtre Parmesan cheese, grated |
30 ml (2 tbsp) | Grapeseed oil |
375 ml (1 1/2 cup) | Arborio rice |
125 ml (1/2 tasse) | Vermouth ou vin blanc |
1,5 L (6 cups) | Chicken stock, boiling hot |
15-30 ml (1-2 tbsp) | Thyme leaves |
30 ml (2 tbsp) | Flat leaf parsley, chopped |
45 ml (3 tbsp) | 35% cream |
Pepper |
You can prepare this risotto in advance, but it’ll be slightly mushy. Simply add some water, cream or stock to render it creamier as your warm it up.
Advance preparation: 3 hours
Discover the best pairings for the Roasted Portobello Risotto on the SAQ website!
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