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Melt 2 tablespoons butter in a skillet. Add garlic and cook until tender. Add and sauté mushrooms and season with salt and pepper. Drain on a colander reserving the liquid.
Melt 2 tablespoons butter with 1 tablespoon oil and add chopped onion. Cover the skillet and cook onion until crystal clear. Stir in rice until coated with the butter and season with salt pepper. Add hot chicken broth and bring to a boil. Reduce heat and cover skillet. Cook until rice is tender.
Ten minutes before serving place liquid from mushrooms in a saucepan and bring to a boil and stir in cornstarch diluted in cold water. Stir and remove saucepan from heat. Add heavy cream and return to medium heat, stirring. Add mushrooms and scotch and continue cooking to evaporate alcohol. Mixture must be juicy. Stir to combine ˝ parmesan cheese.
Transfer rice to a tube cake pan. Invert pan on a serving dish, fill hole with mushroom sauce, and also pour over rice.
Sprinkle with chopped parsley and grated parmesan cheese.
Serve with remaining cheese.
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