Mushroom Risotto


4 Tbsp butter
1/3 cup of peeled and minced shallots (or 1/3 cup of white or yellow onion, finely chopped)
1 lb flavorful brown mushrooms (i.e. crimini, portobello, chanterelle, oyster, shiitake or a combination), thinly sliced.
1 1/2 cups Arborio rice
6 cups chicken broth
4 Tbsp fresh parsley, very finely chopped
1/2 cup grated Cougar Gold cheese
Salt & pepper to taste


Melt butter in a large saucepan on medium-high heat. Sauté shallots until clear. Add mushrooms and sauté until lightly browned. Add rice; stir until rice is a pale, golden color. Add 1 cup broth to rice and stir until absorbed. Continue adding broth 1 cup at a time, stirring constantly until the liquid is absorbed. The risotto should be slightly firm and creamy, not mushy. If more liquid is needed, or to substitute for an equal amount of broth, add 1/2 cup dry white wine.) Remove from heat and stir in parsley, cheese and seasonings.

Serve as a main course, or as a side accompanying grilled meat, chicken or fish.

Serves 4-6.