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
FLAVORFUL MUSHROOM RISOTTO
Not for the dietetic! The chantarelle's are delicious in this risotto but a combination of any or all make it wonderful. Delish! This was adapted from an adapted recipe in Saveur Magazine.
Provided by Manami
Categories Short Grain Rice
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Make sure you only wipe the mushrooms clean.
- Melt 2 tablespoons butter in a medium skillet over medium-high heat.
- Add mushrooms and saute about 5 minutes. (If using chanterelles, dry saute first for 1-2 minutes and let the mushrooms cook in their own juices before adding the butter.)
- Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
- Lower heat to medium; add cream, and simmer 5 minutes.
- Remove skillet from heat and set aside.
- Bring stock to simmer in a saucepan.
- In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
- Add shallots or onions and cook until soft, about 2 minutes.
- Add garlic and cook another 30 seconds to 1 minute.
- Add rice and stir to coat with butter an oil.
- Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
- Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
- This process will take about 20 minutes.
- The rice should be just cooked and slightly chewy.
- Stir in cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
- Season to taste with salt and pepper and serve garnished with parsley.
Nutrition Facts : Calories 745.8, Fat 38.9, SaturatedFat 20.8, Cholesterol 99, Sodium 385.1, Carbohydrate 80.8, Fiber 3.1, Sugar 1.7, Protein 20.8
GOURMET MUSHROOM RISOTTO
In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe.
Provided by Redneck Epicurean
Categories Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat the broth over low heat.
- In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
- Put the mushrooms and the liquid in a bowl and set aside.
- Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
- Stir in the rice,coating it with oil, about 2 minutes.
- When the rice has taken on a pale, golden color, add the wine, stirring constantly until it 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 tender-firm.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 424.6, Fat 18.2, SaturatedFat 7.2, Cholesterol 25.2, Sodium 909, Carbohydrate 47.4, Fiber 3, Sugar 4, Protein 15.3
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