Fromagerie l'Ancêtre Roasted Portobello Risotto | Fromagerie L'Ancêtre
You can prepare this risotto in advance, but it’ll be slightly mushy. Simply add some water, cream or stock to render it creamier as your warm it up.
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Ingredients
- 340 g (12 oz) Portobello mushrooms, brushed and cubed
- 160 ml (2/3 cup) Grey shallot, finely chopped
- 30 ml (2 tbsp) L’Ancêtre butter
- 125 ml (1/2 cup) L’Ancêtre Parmesan cheese, grated
- 30 ml (2 tbsp) Grapeseed oil
- 375 ml (1 1/2 cup) Arborio rice
- 125 ml (1/2 tasse) Vermouth ou vin blanc
- 1,5 L (6 cups) Chicken stock, boiling hot
- 15-30 ml (1-2 tbsp) Thyme leaves
- 30 ml (2 tbsp) Flat leaf parsley, chopped
- 45 ml (3 tbsp) 35% cream
- Pepper
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