Risotto Ai Funghi Porcini In Pentola A Pressione Porcini Mushroom Risotto Recipes
TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
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
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- Place the mushrooms in a bowl and cover them with water, gently pushing them so they are submerged. Let them soak for 1 hour or until they are soft.
- Remove the mushrooms from the liquid , squeezing them lightly to remove any excess water, and transfer them to a chopping board. Roughly chop the mushrooms into smaller pieces. Reserve.
- Place a strainer over a saucepan, line with paper towel and pour the soaking water, allowing the mushroom water to drain through. Discard the paper towels. Add the beef broth to the mushroom water and bring it to the stove, over medium heat, until it starts to boil. Then, lower the heat and keep it simmering until ready to use.
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- Bring the water to boil, then add the dried porcini, leave to simmer for 20 minutes, add the porcini stock cube but just at the last minute because as the stock reduces down it becomes saltier so be careful.
- Choose your favourite mushrooms, I like to use, girolles, chanterelles a few oysters and shitake but it very much depends on what mushrooms are available and are fresh. A selection of wild and cultivated works well. Brush the excess dirt off but please do not wash them, then remove the woody stalks. Now tear them with your hands. Mushrooms need to be handled as little as possibleIn a wide shallow pan melt 1 tbls of butter and a bit of oil – this will prevent the butter from browning.Add the prepared mushrooms and fry until golden brown. Try not to move them too much otherwise they will steam rather then take on a nice colour. After a minute add some very finely chopped garlic, continue to cook. Season them. Remove the mushrooms from the pan and set aside.
- Using the same pan (do not clean or wipe out) add in another generous tbls of butter and oil, allow to melt but do not brown, add in the finely diced onion and sweat (do not brown).Add in the rice and coat the rice in the onion and butter mix, do not allow the rice to brown. This is a quick process that should not take more then 30 to 40 seconds.Add in the white wine and let it evaporate.Your porcini stock should be already boiling.Add one large ladle of the boiling porcini stock to your rice and stir immediately until the rice has been absorbed. After about 10 minutes of cooking the cooked mushrooms and continue to add in the stock until the rice is just al dente (this should take about 18 minutes). Your risotto should be soft and creamy now.
- When the rice still has a very small pearl of starch in the middle remove from the heat and add one last ladle of stock stir, then add the cheese, finely chopped parsley, stir, then add a small quantity of chilled butter.Now stir the risotto vigorously with one hand while you shake your pan with the other until you obtain an incredibly creamy risotto. Taste it and add salt if necessary (you may not need it as the cheese is already salty).Leave to stand for 30 seconds and serve topped with extra grated Parmigiano Reggiano.
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