Recipe courtesy of The Venetian Las Vegas
Episode: Vegas Premiere
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Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
varies depending on amount of rice
Level:
Intermediate

Ingredients

Directions

Blanch basil in boiling water and shock in an ice bath. Drain and puree with salt, pepper, and fresh lemon juice, to taste. Add desired amount of olive oil while pureeing the basil, remove and strain through coffee filter slowly. Do not press oil through.

Heat a pan over medium heat. Saute shallots in butter. Add the rice and stir until rice is hot. Continue stirring but do not brown the rice. Add the first third of the stock to hot rice and consistently stir the risotto until stock has reduced almost all the way. Repeat with stock 2 more times while constantly stirring the risotto and keeping the bottom of the pan from sticking.

Meanwhile, in a side pan saute sliced mushrooms and fold them into the risotto just before it is finished. Stir and finish with heavy cream and Parmesan. Season with salt and pepper, to taste, then drizzle with basil oil and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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