Anton Mosimann's Risotto Ai Funghi
Princess Diana named this dish a personal favorite. Give it a try tonight.
Princess Diana named this risotto dish a personal favorite. Now you can try it at home.
Ingredients
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
