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
QUICK MUSHROOM RISOTTO
If you thought you had to stand by a hot stove, stirring for 35 minutes, to make a pot of risotto, think again. This recipe is cooked in the microwave, leaving you ample time to prep the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- In a deep, 9-inch microwave-safe dish with a tight-fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms, and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.
- In the same dish, combine rice, broth, and garlic; season with salt and pepper. Cover, and microwave 9 minutes. Stir in 2 cups water, and microwave until rice is tender, 9 minutes more.
- Stir in mushroom mixture; microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. (If risotto is too thick, add water as needed.)
Nutrition Facts : Calories 173 g, Fat 7 g, Protein 5 g
MUSHROOM RISOTTO
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Provided by SAF
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g
SIMPLE MUSHROOM RISOTTO
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the stock and ladle 2 cups into a medium bowl. Add dried mushrooms and let soak for 20 minutes, then drain, reserving the liquid. Pour liquid through a fine sieve lined with cheesecloth or paper towels to catch any grit. Add mushroom liquid back to warm stock. Keep stock heated over medium heat. Pat soaked mushrooms dry and saute in a large skillet with 1 tablespoon olive oil.
- Heat remaining olive oil in a large, heavy saucepan over medium heat. Add shallots and cook until softened. Add rice and cook, stirring, until the rice becomes translucent, about 3 to 5 minutes. Add vermouth and stir until absorbed by rice. Add warm mushroom stock to rice, 1 cup at a time, stirring constantly. All stock must be fully absorbed before the next cup of stock is added. After about 20 minutes, the rice should be tender but not mushy, it should have a creamy texture. Add more stock if needed. Fold in Sauteed mushrooms, Parmesan, and season with salt and pepper. Let stand for a minute before serving. Sprinkle with Parmesan, if desired.
MUSHROOM RISOTTO
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
- Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
- Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
- Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
- Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
- Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
Nutrition Facts : Calories 445 calories, Fat 17 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.45 milligram of sodium
MUSHROOM RISOTTO
This is a very easy risotto. It was published in The Canberra Times Sunday magazine during July. It's the first, and only, one I've ever made because I always felt very intimidated by risotto. All of the recipes I'd ever seen made it seem as if it was really easy to have a culinary disaster and that put me off. But this recipe seemed so easy and foolproof that I decided to try it. And it is as easy as it seems. I would have used more mushrooms and cheese than the recipe says because I don't recognise the phrases 'too many mushrooms' and 'too much cheese'. They are oxymoronic. There is no such thing as too many mushrooms or too much cheese. So use as many mushrooms and as much cheese as you like; or you could use the amounts specified in the recipe. I gave some to LeggyPeggy who also thought it was very nice. So, if you are intimidated by risotto, try this recipe. You'll be glad you did.
Provided by Russian Black
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large pan heat butter and oil, add onions and saute until transparent.
- Add garlic and mushrooms.
- Add rice and stir until transparent.
- Add wine, allowing it to evaporate.
- Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
- Keep adding stock, a little at a time, until rice is almost cooked.
- Remove from heat, season and finish with butter and parmesan.
- Rest it for five minutes with the lid on, then serve.
Nutrition Facts : Calories 1066.1, Fat 46.2, SaturatedFat 25.7, Cholesterol 113.4, Sodium 1425.2, Carbohydrate 123, Fiber 2.3, Sugar 10.2, Protein 32.4
QUICK MUSHROOM RISOTTO (PILLSBURY BAKE-OFF WINNER)
Credit for this simple recipe goes to Tina Repak of Pennsylvania who entered it in the 1998 Pillsbury Bake-Off. The use of instant rice shortens your time in the kitchen to complete this creamy side dish.
Provided by DuChick
Categories White Rice
Time 20m
Yield 1/2 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
- Add rice, garlic powder and pepper; cook 2 minutes.
- Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
- Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
- Stir in whipping cream.
- Remove from heat.
- Stir in 1/3 cup cheese.
- Spoon into serving dish; sprinkle with 1 tablespoon cheese.
Nutrition Facts : Calories 211.9, Fat 9.3, SaturatedFat 5.3, Cholesterol 26.4, Sodium 811.4, Carbohydrate 22.9, Fiber 1, Sugar 1.3, Protein 8.9
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