Last updated on Jan 21st, 2021 at 01:00 pm

Recipe for Mushroom Risotto with an Arugula Salad – healthy and delicious – with Cognac

Ingredients
Risotto

Risotto (arborio) rice – about 3-4 handfuls
4-5 Crimini mushrooms (or whatever you like) chopped
1/2 large onion (or 1 small) chopped
1/2 fennel bulb (save fronds for garnish!) chopped
1 clove of garlic chopped or mashed, your preference
1/4 c of Cognac
4 cups approx of chicken stock (or vegetable stock for vegetarians)
Juice of half lemon
extra virgin olive oil
1 knob of butter
salt
pepper
parmasean cheese

Salad
Arugula (roquette/rocket)
Lemon Juice of 1/2 lemon
extra virgin olive oil
salt
cracked pepper

How to
Over med-high heat:

3-4 turns of EVOO around a deep skillet. Add knob of butter. Add rice and stir until glossy/transluscent. About 4 minutes.

Add mushrooms and fennel.

Deglaze with 1/2 cup of the stock. Let absorb.

Keep adding stock, a little bit at a time and KEEP STIRRING.

About 15 minutes in, add cognac.

Continue adding stock. You may not use it all. Keep testing the rice for that “al dente” consistency. Total cook time will be about a 1/2 hour.

Add lemon juice, salt, pepper to taste.

Garnish with parmasean cheese and fronds!

For the salad:
Mix the olive oil, lemon juice and salt & pepper. Toss with the arugula. Mmm!

By: kimdec
This work is licensed under a Creative Commons Attribution-Share Alike 3.0 License

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