Ben's Cognac Risotto

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 4 tablespoons butter
  • 15 small white mushrooms – cleaned, trimmed and quartered
  • 2/3 cups cognac
  • 3/4 cup heavy cream
  • 7 cups chicken stock
  • 1 tablespoon extra-virgin olive oil
  • 4 medium shallots, peeled and minced
  • 1 3/4 cups arborio rice
  • 1/3 cup freshly grated Parmigiano-Reggiano
  • Salt and freshly ground pepper
  • 2 tablespoons chopped fresh parsley leaves
Directions
  • Melt 2 tablespoons butter in a medium skillet over medium-high heat. Add the mushrooms and saute until golden brown, about 5 minutes. Add cognac, bring to a boil, and reduce the liquid by half, 3 to 4 minutes. Lower the heat to medium, add cream and simmer 5 minutes. Remove the skillet from the heat and set aside. Bring the stock to a simmer in a medium saucepan over medium heat.

  • Meanwhile, heat the remaining 2 tablespoons butter with the oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add the rice and stir to coat with the butter and oil. Add simmering stock, 1/2 cup at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.

  • Stir in the mushroom mixture and cheese. Season, to taste, with salt and pepper and serve garnished with parsley.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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