GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
MUSHROOM RISOTTO
Provided by Nancy Harmon Jenkins
Categories side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place stock in a heavy saucepan, and over medium heat bring to a simmer. Add saffron, stir, and leave to simmer very slightly.
- Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
- Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately 3/4 cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
- Remove from heat. Add salt and pepper to taste. Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 17 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 7 grams, Sodium 751 milligrams, Sugar 4 grams, TransFat 0 grams
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