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.
Roasted Portobello Risotto
- Serving 6-8 portions
- Preparation 35 min
- Cooking 40 min
|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|
- In a large thick-bottom pan, brown mushrooms and shallots in butter and oil, over medium heat, 15 minutes or until mushrooms have released their juices and are browned.
- Add rice, cook 2-3 minutes while stirring. Add vermouth, reduce until nearly dry while stirring.
- Lower heat slightly, pour a ladle of boiling hot stock. Cook while stirring with a wooden spatula until liquid is almost entirely absorbed.
- Add another ladle of stock and repeat the procedure a few times until rice is cooked but still a little “al dente.”
- Cooking time is roughly 20 minutes. Use only the 6 cups of stock. Conversely, if you run out of stock before the rice has cooked, use boiling water. Slightly lower heat accordingly if rice begins to stick.
- Remove pan from heat, add thyme leaves, parsley, cheese and cream. Pepper to taste, then mix. Cover and let stand 2 minutes. If needed, moisten with just enough additional stock or cream required to render the risotto rich and creamy. Serve immediately to accompany fish fillets or veal scallops.
Advance preparation: 3 hours
To accompany your recipe
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