Mushroom Risotto Recipe from Victoria & Albert's

By: Lynn Waddell

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At Victoria & Albert's at Disney, you'd need to wear a jacket to get in the door. Try this recipe at home for a more casual taste.

The jackets-required Victoria & Albert’s goes a long way toward proving that Disney isn’t just for kids. With a menu riddled with French, two servers per table and no one under 10 allowed, the romantic dining room has special occasion written all over it (as well high dollar. Cost generally runs $100 and up per person). You don’t have to rent out the kids in order to get a taste of what it’s like. This recipe may be more involved than others, but it’s indicative of Victoria & Albert’s formal menu.

Mushroom Risotto

Serves 6

4 Tablespoons extra virgin olive oil, divided
1 small onion, minced, about 1 1/4 cup
2 cups arborio risotto
5 1/2 cups chicken stock
1/2 pound mushrooms, chopped in bite-size pieces
6 Tablespoons unsalted butter
1/2 cup parmesan cheese
Coarse salt, freshly ground black pepper, to taste
Black truffle oil, optional

Heat 3 Tablespoons olive oil over medium heat in a medium-size, heavy-bottomed saucepan. Add onions and saute for four minutes; add risotto and saute for four or five minutes more to coat rice. Reduce heat to low and gradually add one cup of chicken stock, stirring often, until the rice has absorbed the liquid. Add remaining broth, one cup at a time, cooking and stirring to absorb each addition of broth before adding more, about 30 minutes. Risotto should be creamy. Heat remaining olive oil in a skillet over medium-high and saute mushrooms. Set aside. Remove risotto from heat and stir mushrooms, butter, parmesan cheese, salt and pepper into risotto. Drizzle with truffle oil, if desired. Serve immediately. 

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