Good Morning America Recipes

Anton Mosimann's Risotto Ai Funghi

Princess Diana named this dish a personal favorite. Give it a try tonight.

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Anton Mosiman explains to Nick Watt efforts required to prepare a royal feast.
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Servings:4
Difficulty: Easy
Cook Time: min

Princess Diana named this risotto dish a personal favorite. Now you can try it at home.

Ingredients

  • 10 g butter (2 teaspoons)
  • 1 medium shallot
  • 120 g Arborio rice (1/2 cup)
  • 160 ml strong chicken stock (2/3 cup)
  • Wild Mushroom Sauce:
  • 10 g butter (2 teaspoons)
  • 1 medium shallot
  • 350 g mixed wild mushrooms, sliced (1 1/2 cups)
  • 5 g flour (1 teaspoon)
  • 60 ml Madeira
  • 150 ml brown veal stock (2/3 cup)
  • 100 ml double cream (1/3 cup plus 5 teaspoons)
  • salt & freshly ground pepper
  • Risotto:
  • the reserved rice
  • 80 ml chicken stock (1/3 cup)
  • 180 g wild mushroom sauce (3/4 cup)
  • 40 g Parmesan cheese (2 tablespoons plus 2 teaspoons)
  • 25 g whipped cream (5 teaspoons)
  • 40 g horn of plenty (3 tablespoons)
  • 30 ml truffel oil (2 tablespoons)
  • freshly cut chives
  • 30 ml champagner (2 tablespoons)
  • salt & freshly ground pepper
  • Cooking Directions

    Chop shallot finely, melt butter in a heavy bottomed saucepan. Add shallots and sweat to soften without colour. Wash rice and add to the pan. Stir constantly until well coated and translucent.

    Add stock and stir gently. Cook rice for 10 minutes. Spread rice onto a clean tray and allow to cool. Reserve.

    Chop shallots. Melt butter in a sauce pan and gently saute the shallots until transparent.

    Slice the mushrooms, add to the pan and cook until softened. Dust with flour and stir in. Add Madeira and reduce.

    Add veal stock and reduce.

    Add cream and reduce again by half. Season with salt and freshly ground pepper.

    Place mushroom sauce and rice in a pan. Add the following separately, stirring frequently: parmesan cheese, whipped cream and horn of plenty mushrooms. Keep stirring with a non-metalic spoon. Add chives, truffel oil and at last champagne. Adjust seasoning and serve immediately.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: butter, rice, chicken stock, wild mushrooms, parmesan cheese, truffle oil

    Course: Starch, Side Dish, Main Course, Dinner

    More Info: Kids Friendly


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