Clay Douglass – Cooking Secrets

Clay Douglass and his cooking secrets, enjoy.

Clay Douglass And His 96th Cooking Secret: Mushroom Risotto Recipe January 17, 2011

Filed under: Clay Douglass - Cooking Secrets — claydouglass @ 11:43 am

Clay Douglass and his healthy Mushroom Risotto Recipe.

Ingredients: 4 Tbsp butter, 2 cups flavorful mushrooms such as shiitake, chanterelle, or oyster mushrooms, cleaned, trimmed, and cut into half inch to inch pieces, 2/3 cup cognac, vermouth, or dry white wine, 3/4 cup heavy cream, 7 cups chicken stock, 1 Tbsp olive oil, 1/3 cup of peeled and minced shallots, 1 3/4 cups arborio rice, 1/3 cup freshly grated parmesan cheese, salt and freshly ground black pepper, 2 Tbsp chopped fresh parsley

Instructions: Melt 2 Tbsp butter in a large skillet over medium-high heat. Add the mushrooms and sauté for 5 minutes. Add the cognac, bring to a boil for about 3-4 minutes. Lower heat to medium, add cream, and simmer 5 minutes. Then, remove the skillet from the heat and set aside. Bring stock to a simmer in a saucepan. In a medium sized saucepan, heat oil and remaining butter on medium-low heat. Add shallots and cook until it’s soft, for about 3 minutes. Add rice and stir to coat with butter and oil. Add simmering stock, 1/2 cup at a time. Wait until the stock is almost completely absorbed before adding the next 1/2 cup. Finally, stir in the mushroom mixture and the Parmesan cheese. Season to taste with salt and pepper and serve.

Clay Douglass ‘ Score: 5/5


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