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Roasted Portobello Risotto

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.

  • Serving 6-8 portions
  • Preparation 35 min
  • Cooking 40 min
Ingredients
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
Preparation
  1. 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.
  2. Add rice, cook 2-3 minutes while stirring. Add vermouth, reduce until nearly dry while stirring.
  3. Lower heat slightly, pour a ladle of boiling hot stock. Cook while stirring with a wooden spatula until liquid is almost entirely absorbed.
  4. Add another ladle of stock and repeat the procedure a few times until rice is cooked but still a little “al dente.”
  5. 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.
  6. 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

SAQ - Aromatic and robust

Discover the best pairings for the Roasted Portobello Risotto on the SAQ website!

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