Hi Tina,
I'm so happy to hear about your fun trip to Walt Disney World. It sounds like you may have dined at Le Cellier in Epcot. If so, I have the recipe for the Mushroom Risotto. If, you dined elsewhere, write us back and we may be able to help. Enjoy!
Ingredients:
1/2 pound mushrooms, roasted
4 tablespoons olive oil
1/4 teaspoon minced garlic
to taste- kosher salt
to taste- fresh cracked pepper
4 tablespoons whole butter
1 small onion
1 pound Arborio rice
7 cups beef stock
2 cups heavy cream
1 1/2 cups grated parmesan cheese
Method of Preparation:
1. Clean mushrooms and toss with enough olive oil just to coat.
Add the minced garlic and season with salt and pepper.
2. Place on parchment lined sheet pan and roast in 375 oven for
20 minutes. Set aside.
3. In a deep six quart heavy pan, melt 2 -3 Tbs of butter over
medium low heat.
4. Saute the onions, seasoning with salt and pepper, until soft
and clear.
5. Raise the heat to medium and add the rice.
6. Cook for about three minutes, stirring frequently until it
looks chalky and a white dot is clearly visible in the center of
each grain.
7. Meanwhile, bring your beef stock to a simmer.
8. Heat the cream and keep it on low to keep warm.
9. Begin to add the beef stock one cup at a time, simmering and
stirring until each addition has been absorbed by the rice before
adding the next.
10. Fold in the
roasted mushrooms. Begin adding the cream, 1/2 cup at a time and start tasting.
11. When ready, rice should be close to tender, but with a little
more firmness to the bite. It should be slightly loose, with a
creamy consistency.
12. Remove pan from the heat and fold in remaining butter and
parmesan cheese.
13. Allow the risotto to rest for a couple of minutes