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Lovers of Italian cuisine, faithful to traditional recipes with extraordinary presentation and great wine will enjoy a delightful dinner in an inviting modern yet casual ambiance that could only be experienced at Alfredo Restaurant… where their travel experience begins the moment they walk thru the door and are greeted with a complimentary glass of sparkling Prosecco taking you on an imaginary voyage to Venice, Italy.
Recipe from The InterContinental Kitchen Cookbook:
Mushroom Risotto
Appetizer or Main Course, Serves 8 to 6
60 g. /4 tbsp. unsalted butter
150 g. /2 cups mushrooms (any combination shiitake, cremini, oyster or cèpe), trimmed, cleaned and halved or sliced
160 ml. /2/3 cup sherry
180 ml. /3/4 cup heavy cream
1 2/3 litres/7 cups vegetable or chicken stock
15 ml./1 tbsp. extra-virgin olive oil
4 shallots, minced
2 cloves garlic, minced
350 g. /1 3/4 cups Arborio rice
35 g. /1/3 cup finely grated Parmesan cheese
6 g. /2 tbsp. chopped herbs (any combination parsley, thyme, sage, rosemary, marjoram)
Salt and pepper to taste
Shaved Parmesan for garnish
Melt 30 grams/2 tablespoons of butter in a sauté pan over medium heat. Add the mushrooms and sauté for about 5 minutes. Add the sherry and cook until the liquid is reduced by half. Lower the heat to medium-low, add the heavy cream and simmer for 5 minutes. Set aside.
Place the stock in a pan at the back of the stove and have it just below a simmer.
In a deep sauté pan, heat the oil and remaining butter over medium heat. Add the shallots and garlic, and cook just until soft. Add the rice and cook, stirring, until all the grains are coated. Begin adding stock to the rice, about 125 milliliters/1/2 cup at a time, stirring constantly and only adding more stock when the pan is almost dry. Continue cooking and adding stock until the rice grains are tender but still a little chewy, about 20 minutes in all. Add the cheese and half of the mushrooms with the last addition of stock.
Remove from the heat, fold in the herbs, and season to taste with salt and pepper. Serve garnished with remaining mushrooms and shaved Parmesan.
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ALFREDO RESTAURANT
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