Mixed Mushroom And Tarragon Risotto Recipes

Steps:

• In medium saucepan, bring broth and wine to a simmer.
• Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
• Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
• Remove mushrooms from saucepan with slotted spoon; set aside.
• Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
• Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
• Add all but 1/2 cup of the simmering broth mixture.
• Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
• Stir in tarragon and mushrooms.
• Cook 2 minutes, stirring constantly.
• Add cheese; stir to blend.
• If necessary, add remaining broth for a creamy consistency.

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.
• Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.
• Available at Italian markets, specialty foods stores, and some supermarkets.

Steps:

• Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
• Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.

Steps:

• PREPARING THE RICE.
• Peel and finely chop the onion.
• Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly.
• Add the onion and cook, continuing to stir, until it turns soft and translucent.
• Turn the heat down if the onion starts to brown.
• Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer.
• Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto.
• Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
• Adjust the heat as necessary-- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor.
• ADDING THE LIQUID TO THE RICE.
• Using a ladle, scoop up about 1/2 to 3/4 cup of broth.
• Pour it in the pan with the rice, stirring constantly with a spoon.
• After the first addition of broth, the rice mixture will look a bit soupy.
• As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
• You should see little bubbles popping up on the liquid from time to time.
• If it bubbles more vigorously than this, turn the heat down to medium-low.
• When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
• DETERMINING WHEN THE RISOTTO IS COOKED.
• Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes).
• It is now time to test whether the risotto is cooked.
• Spoon up a grain of rice and bite into it-- it should be tender without being too mushy.
• If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
• If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed.
• Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe.
• Simply heat up another cup or 2 of chicken broth.
• If you run out of broth, use hot water.
• When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
• SERVING THE RISOTTO.
• Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you.
• Stir.
• Add the grated Parmesan cheese and stir well.
• Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand.

Steps:

• Remove stems from crimini mushrooms and cut into quarters.
• Cut off about 1/4" of the stems from the Shitakes, cut in halves down the stem.
• Heat olive oil in a large skillet (making sure mushrooms have plently of room and don't overlap) over medium-high heat, add mushrooms.
• Saute until moisture evaporates and they start to brown and shrink in size, about 10 minutes, stirring occasionally.
• Add garlic, herbs, salt and pepper, cook 1 minute longer.

Steps:

• Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
• Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

Steps:

• Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
• Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes.
• Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
• Whisk tarragon into gravy and serve.

Steps:

• Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.
• Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.

Steps:

• Combine 2 c boiling water and mushrooms; let stand 30 mins or until soft. Drain through a colander over a bowl. Reserve 1 1/2 c soaking liquid; chop mushrooms.
• Bring soaking liquid and broth to a simmer in a small saucepan (do not boil). Keep broth mixture warm.
• Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add rice, shallots, and garlic; saute 5 minutes. Add wine, and cook until liquid evaporates (about 2 mins).
• Add 1 c broth mixture to rice mixture; cook over medium heat 5 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 c at a time, stirring constantly until each portion of the broth mixture is absorbed before adding the next (about 25 mins total). Add mushrooms, grated cheese, chopped thyme, salt, and pepper; stir gently until cheese melts. Spoon 1 c risotto into each of 4 bowls and top with 1 T mascarpone and thyme leaves if desired.

Steps:

• Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
• Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
• Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
• Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.