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By: BEJKN B.
| Description: | I love mushrooms so this risotto is perfect! We had this as a main course but it would also be great as a side. I served this with a salad and rolls. | |
| Time: | 2 hr 10 min (10 min to prepare, 2 hr to cook) | |
| Meal type: | Main Dish | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 package dried chanterelle mushrooms 2 can reduced-sodium beef broth 2 cups long-grain rice 1 can condensed golden mushroom soup 1 package presliced fresh white mushrooms 1 package presliced portobello mushrooms 1 package baby bella mushrooms 1 cup frozen chopped onions 1/4 cup Cognac or brandy 1/4 cup heavy cream 1/4 cup shredded parmesan cheese1. |
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| Directions: | ||
| 1. In a medium bowl, combine chanterelle mushrooms with enough boiling water to cover; let stand for 5 minutes. Drain. Transfer to slow-cooker. 2. Stir beef broth, rice, soup, mushrooms, onion and cognac into slow cooker until thoroughly combined. 3. Cover and cook on HIGH for 2 hours. 4. Stir in cream and 1/4 cup of Parmesan cheese. Top with additional parmesan. |
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| Notes: | ||
| I used any mixture of mushrooms I could find. I also... | ||
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