Ben’s Cognac Risotto

Name: Ben's Cognac Risotto
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 4 Tbsp. butter; 15 small white mushrooms, cleaned, trimmed, and quartered; 2 ⁄ 3 cup cognac; 3 ⁄ 4 cup heavy cream; 7 cups chicken stock; 1 Tbsp. extra-virgin olive oil; 4 medium shallots, peeled and minced; 1 3 ⁄ 4 cups arborio rice; 1 ⁄ 3 cup freshly grated parmigiano-reggiano; Salt and freshly ground black pepper; 2 Tbsp. chopped fresh parsley

Serves
serves 4-6

SAVEUR

Ben Gambaro of the Missouri Baking Co. made this unorthodox but delicious risotto for us.

Ingredients

4 Tbsp. butter
15 small white mushrooms, cleaned, trimmed, and quartered
²⁄₃ cup cognac
³⁄₄ cup heavy cream
7 cups chicken stock
1 Tbsp. extra-virgin olive oil
4 medium shallots, peeled and minced
1 ³⁄₄ cups arborio rice
¹⁄₃ cup freshly grated parmigiano-reggiano
Salt and freshly ground black pepper
2 Tbsp. chopped fresh parsley

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Instructions

Step 1

Melt 2 tbsp. butter in a medium skillet over medium-high heat. Add mushrooms and sauté until golden brown, about 5 minutes. Add cognac, bring to a boil, and reduce liquid by half, 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Remove skillet from heat and set aside. Bring stock to a simmer in a medium saucepan over medium heat.

Step 2

Meanwhile, heat remaining 2 tbsp. butter with oil in a deep, heavy medium saucepan over medium heat. Add shallots and cook until soft, about 2 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1⁄2 cup at a time, stirring constantly with a wooden spoon. Wait until liquid is almost completely absorbed before adding more. This process will take about 20 minutes. The rice should be just cooked and slightly chewy.