Scotch and Wild Mushroom Risotto
John, my sweetie, loves my wild mushroom risotto, which I used to make with a little brandy in it. John loves Johnny Walker like a brother, so I make his risotto with Scotch—more than a little, too. (Sadly for him, the alcohol cooks off. However, the smoky flavor left behind is great with the earthy mushrooms. To the wise: The better the Scotch, the deeper the effect.)
Recipe information
Yield
4 servings
Ingredients
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Preparation
Step 1
Sauté the garlic, onions, and portobello and shiitake mushrooms in 2 tablespoons EVOO over medium-high heat until the mushrooms darken, then season with salt and pepper. Add the rice and cook for another minute or two.
Step 2
Add and cook off the Scotch, then cook the risotto just as for the master recipe, #312. When all is added, the beef stock, remove the tender porcini mushrooms, coarsely chop the porcini mushrooms, and stir into the risotto. Stir in the cheese, thyme, and parsley and serve.
