SHIITAKE AND BABY BELLA MUSHROOM RISOTTO
This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.
Provided by WAIX0713
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
- Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
- Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
- Stir in butter, Parmesan cheese, and chopped parsley before serving.
Nutrition Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g
MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS
The risotto is made using the traditional slow-stirring method, and finished with freshly ground black pepper and Parmesan cheese. Shiitake mushrooms offer a wonderful woodsy taste and are a great compliment to the earthy dried porcini mushrooms. This risotto would be wonderful with a grilled steak and a green salad.
Provided by CookinDiva
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
- Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
- Set mushrooms aside.
- Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
- In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
- Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
- Add wine to onion/rice mixture; stir and allow to evaporate.
- Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
- When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.
Nutrition Facts : Calories 395.7, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.5, Sodium 670.9, Carbohydrate 58.6, Fiber 2.7, Sugar 1, Protein 10.2
ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS
This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello
Provided by Aunt Cookie
Categories Short Grain Rice
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Pour the stock into a saucepan, place over high heat, and bring to a boil.
- Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
- Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
- Dip out and discard the stems.
- Slice the spears 1/4 inch thick on the diagonal.
- Set aside.
- Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
- Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
- Then season with salt and pepper, and sauté until brown, about 5 minutes.
- Remove to a plate.
- Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
- Add the garlic and cook briefly.
- Add the rice and stir until the grains look pearly white, about 2 minutes.
- Add the wine, if using, and cook until the pan is nearly dry.
- Adjust the heat so the rice cooks at a slow simmer.
- Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
- Season lightly with salt and pepper now so the flavor permeates the rice.
- Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
- Stir in the thyme, mushrooms, and sliced asparagus tips.
- Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
- Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
- Taste for seasoning.
- Dust with Parmesan before serving.
- Pass more cheese at the table.
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