Easy Eats : Cuisine Type : American : Mushroom Risotto with Dubliner Cheese

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Easy Eats > Cuisine Type : American > Mushroom Risotto with Dubliner Cheese

Mushroom Risotto with Dubliner Cheese


Nothing makes a creamier risotto than soft, Irish butter made with grass-fed cow's milk. When made with patience and care, the dish blends the rustic taste of fresh mushrooms with a delicate, buttery flavor. Set off by the piquant notes of Kerrygold Dubliner Cheese, this risotto is heaven in a bowl.

SERVES: 4
PREP TIME: 3 Minutes
COOK TIME: 10 Minutes

Ingredients

4 ounces (8 tablespoons) Kerrygold Irish Salted Butter, divided
4 shallots, finely diced
5 ounces fresh mushrooms (preferably shitake), sliced
1 teaspoon chopped parsley
6 ounces risotto rice (such as arborio)
About 1 pint (2 cups) chicken or vegetable stock
3 ounces (about 3/4 cup) grated Dubliner cheese

Directions

	Step 1: Melt 4 tablespoons of the butter in a heavy saucepan and add the shallots. Cook until soft, but do not allow the shallots to color. Add the mushrooms and parsley and cook until soft, stirring continuously; set aside.

	Step 2: Heat a separate saucepan. Melt a knob* of Kerrygold Irish Butter. Add the rice by hand, dropping it into the saucepan from a few inches above (this will blow some of the starch off). Stir the rice until it begins to roast a little.

	Step 3: Add about 4 ounces of the chicken stock. Stir continuously until the liquid has been absorbed. Continue adding the stock, about 1 ladleful at a time, and stir until absorbed into the rice. Continue this process until the rice is al dente (has a slight bite).

	Step 4: Remove from the heat and stir in mushroom mixture. Add the remaining Kerrygold Butter and grated Kerrygold Dubliner Cheese. Stir, allowing the heat to melt the cheese and produce a wonderfully creamy texture. Serve immediately.