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I am not normally a huge fan of mushrooms, but I love the way they give the risotto at the Cowboy Steakhouse a little something extra. Could you get the recipe so I can make it next time I need to make something for my mushroom-loving friends? —Caroline Romanosky, Jackson
Million Dollar Cowboy Steakhouse’s Mushroom Risotto
April 1, 2024
Category
Ask For It
Daily Dish
Entrees
Recipes
Ingredients
- *All ingredients should be scaled for the proportion of rice you are making.
- Arborio rice
- Mushroom stock (You can make your own or use a base or bullion.)
- Assortment of mixed mushrooms, roughly cut
- Garlic
- Butter
- White wine
- Half-and-half
- Spinach
- Parmesan cheese, shaved, and truffle oil, for garnish
Instructions
- Prepare the risotto using a standard recipe substituting a mushroom stock for the water or stock called for, with portions according to the amount of rice you are cooking. Meanwhile, sauté the mushrooms in a pan over medium heat with garlic and butter until just wilted. Deglaze the pan with about 1/4 to 1/2 cup of white wine, remove from pan then stir in about the same amount of half-and-half. When risotto is almost done, stir in the mushroom and cream mixture until the liquid is incorporated. Add a few handfuls of spinach and stir until wilted. Place in bowl and top with parmesan cheese and a drizzle of truffle oil.
- Make this dish vegan by leaving out the half-and-half and cheese and substituting olive oil for butter.
