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.

Step 3

Stir in mushroom mixture and parmigiano-reggiano. Season to taste with salt and pepper and serve garnished with parsley.

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.
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.
Stir in mushroom mixture and parmigiano-reggiano. Season to taste with salt and pepper and serve garnished with parsley.