Mushroom And Curry Risotto Recipes

Steps:

• Bring the vegetable stock to a simmer in a saucepan over medium heat. Turn to low and keep hot.
• Melt 4 tablespoons butter in a large saucepan. When it begins to foam, add the onions and cook until soft, about 3 minutes. Add the dried curry leaves, garam masala, cardamom pods, mustard seeds and star anise, and continue to cook for 1 minute. Stir in the mushrooms and cook until they begin to caramelize, about 5 minutes. Add the rice, stirring so it is well coated with the butter, and then add the wine, stirring constantly as it is absorbed into the rice.
• Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice. The rice is done when it is tender and creamy in consistency, about 30 minutes. Turn off the heat and stir in the remaining 3 tablespoons butter and season with salt.
• Spoon the risotto into wide, shallow bowls and garnish with Parmigiano-Reggiano shavings and a scattering of dried chilies.

Steps:

• In a large saucepan, heat broth and keep warm. In a large skillet, saute mushrooms and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Add cream; cook and stir over medium heat until slightly thickened., In a large saucepan, saute rice in oil for 2-3 minutes or until rice is lightly browned. Stir in 1/2 cup hot broth. Reduce heat; cook and stir for 20 minutes or until broth is absorbed., Continue adding hot broth, 1/2 cup at a time, and stirring until all the broth has been absorbed and rice is tender but firm. Add the mushroom mixture, spinach, pepper, salt and grated Parmesan cheese; cook and stir until heated through. If desired, sprinkle with parsley and shaved Parmesan cheese. Serve immediately.