Tuesday, February 19, 2013

Risotto with Brandy, Marx Foods Shiitake Mushrooms & Parmesan Cheese

Risotto with Brandy, Marx Foods Shiitake Mushrooms & Parmesan Cheese
by Kimberly Dockery
adapted from SimplyRecipes.com
The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

2 Tablespoons butter
1 cup (or more...you decide!) 
 Marx Foods Dried Organic Shiitake Mushrooms, cleaned, trimmed, and cut into half inch to inch pieces
2/3 cup brandy, vermouth, or dry white wine
5-6 cups chicken stock
1/3 cup of peeled and minced shallots (OR 1/3 cup of yellow or white onion, finely chopped)
1 3/4 cups arborio rice or other risotto rice
1/3 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
2 Tablespoons chopped fresh parsley or chives 
*If cooking gluten-free, use homemade stock or gluten-free packaged stock.

1. Soak dried mushrooms in 1 cup of brandy for about 30 minutes. 

2. Bring stock to a simmer in a saucepan. After the  Marx Foods Dried Organic Shiitake Mushrooms are reconstituted, add to saucepan with stock.

3. Melt the butter in a deep, heavy, medium sized saucepan over medium-high heat. Add shallots and sauté about 5 minutes Add the rice and stir to combine. 

4. Add remaining brandy from soaked mushrooms, bring to a boil, and reduce liquid by half, about 3-4 minutes. Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan. Stir the rice almost constantly — stirring sloughs off the starch from the rice, making the creamy sauce you're looking for in a risotto. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. This process will take about 25 minutes. Now, add the mushrooms that have been oozing their yummy woodsy flavor into your stock, into the pan. The rice should be just cooked and slightly chewy.

5. Stir in the Parmesan cheese and season to taste with salt and pepper. Garnish with chopped fresh parsley or chives.

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