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A Cooking Adventure with Thom

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Mushroom Risotto

Emeril Lagasse
Servings: 4





6 cups chicken broth
1 tablespoon olive oil
2 tablespoons unsalted butter
cup finely chopped shallots
1 teaspoon minced garlic
12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed
2 cups Arborio rice
1 teaspoon chopped fresh thyme
1 cup dry white wine
teaspoon salt
teaspoon freshly ground black pepper
cup heavy cream
1 cup finely grated Parmesan
2 teaspoons chopped fresh parsley
4 ounces Prosciutto

Cooking Method

In a medium saucepan, bring the stock to a simmer over medium heat.  Reduce the heat to very low to keep hot.

In a large heavy saucepan, heat the oil and  melt the butter over medium-high heat.  Then...

  1. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.

  2. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. 

  3. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.  Stir in the thyme. 

  4. Add the wine and cook, stirring, until nearly all evaporated.

  5. Add cup of the stock, the salt, and pepper. 

  6. Cook, stirring constantly, until the stock is nearly all evaporated.

  7. Continue adding more stock   cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. 

  8. Stir in cream, cup of the cheese, and the parsley and mix well.

  9. Remove from the heat and adjust the seasoning, to taste.

Finally...Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.

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