MIXED MUSHROOM RISOTTO
A friend of mine, an experienced mushroom forager, gave me a jar of her porcini mushroom powder. It's like brown gold! I added it to my usual mushroom risotto and I must say, it's the best mushroom risotto I've ever made.
Provided by nch
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 312 calories, Carbohydrate 32 g, Cholesterol 16 mg, Fat 14.9 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 4.8 g, Sodium 393 mg, Sugar 1.1 g
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
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
MIXED-MUSHROOM RISOTTO
Categories Mushroom Rice Sauté Vegetarian Parmesan Basil White Wine Summer Thyme Simmer Bon Appétit
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 15
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.
MIXED MUSHROOM AND TARRAGON RISOTTO
Got this one from my cooking club...and it is incredibly yummy and easy to put together. You can use whatever fresh mushroom combination looks good at your market. Add a mixed green salad with a tart red wine vinaigrette to round it out for a perfect meal!
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
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.
MIXED WILD MUSHROOM RISOTTO
Categories Mushroom Rice Quick & Easy Dinner Fall Bon Appétit
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 7
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.
More about "mixed mushroom risotto recipes"
MIXED MUSHROOM RISOTTO RECIPE - MASALA HERB
From masalaherb.com
5/5 (4)Calories 574 per servingCategory Main Course
- Add the Butter to a pan and melt. Throw in the cut onion and finely chopped garlic. Cook the ingredients soft.
- Then add in the mushroom pieces and stir-fry for a minute, before seasoning the dish with salt and black pepper. Cook the mushrooms for 2-3 minutes on medium heat.
- At this point, you can add the rice. Stir fry the rice for a minute on high heat so that the aroma is released.
MIXED MUSHROOM RISOTTO - VEGETARAIAN
From vegetaraian.com
RECIPE: MUSHROOM & MIXED GRAIN RISOTTO - FUSS FREE …
From fussfreeflavours.com
MIXED MUSHROOM RISOTTO | DONNA HAY
From donnahay.com.au
RISOTTO WITH MIXED MUSHROOMS - COLAVITA RECIPES
From colavitarecipes.com
MIXED MUSHROOM RISOTTO WITH PORCINI BROTH, LEEK
From blueapron.com
MIXED-MUSHROOM RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
Servings 4
- 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.
MIXED MUSHROOM RISOTTO WITH LENTILS | CANADIAN LIVING
From canadianliving.com
MIXED MUSHROOM BAKED RISOTTO - MEDITERRANEAN RECIPES
From fooddiez.com
MUSHROOM RISOTTO | RICARDO
From ricardocuisine.com
EXOTIC MUSHROOM RISOTTO - MADE WITH A TASTY MIX OF FLAVOURFUL …
From recipesformen.com
MUSHROOM PEA RISOTTO | CLASSIC ITALIAN DISH
From thisitaliankitchen.com
MIXED MUSHROOM RISOTTO RECIPE – THE GUT STUFF
From thegutstuff.com
MIXED MUSHROOM RISOTTO - EXPLORE OUR DELICIOUS RECIPES | FOOD …
From foodthinkers.com.au
ROASTED MIXED MUSHROOM AND GARLIC FARROTTO - KITCHN
From thekitchn.com
MIXED MUSHROOM RISOTTO - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
DELICIOUS HEALTHY, EASY MUSHROOM RISOTTO RECIPE WITH MIXED …
From justaveragejen.com
MUSHROOM-MEDLEY RISOTTO – MIAM MIAM & YUM
From miammiamyum.com
LEEK AND MIXED MUSHROOM RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
MIXED MUSHROOM RISOTTO | LE CREUSET® CANADA OFFICIAL SITE
From lecreuset.ca
MIXED MUSHROOM RISOTTO RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
RISOTTO WITH MIXED MUSHROOMS - EMBORG
From emborg.com
RISOTTO WITH MIXED MUSHROOMS – CULINARY ORACLE
From culinaryoracle.com
MIXED MUSHROOM “RISOTTO” | THEEATINGFRENZY
From theeatingfrenzy.com
MIXED MUSHROOM RISOTTO | RECIPE | MUSHROOM RISOTTO, STUFFED …
From pinterest.ca
MIXED MUSHROOM RISOTTO RECIPE - T-FAL
From t-falusa.com
DRIED-MUSHROOM RISOTTO MIX | CANADIAN LIVING
From canadianliving.com
MIXED MUSHROOM RISOTTO | OYSTER MUSHROOMS | BOSTON ORGANICS
From bostonorganics.grubmarket.com
HOW TO MAKE MUSHROOM RISOTTO LIKE AN ITALIANVINCENZO'S PLATE
From vincenzosplate.com
EASY MIXED MUSHROOM RISOTTO - COOK THIS GOURMET RECIPE TONIGHT!
From arecipeblog.com
MIXED MUSHROOM RISOTTO | PARSLEY | BOSTON ORGANICS
From bostonorganics.grubmarket.com
EASY MIXED MUSHROOM RISOTTO | RACHEL PHIPPS
From rachelphipps.com
MIXED MUSHROOM RISOTTO | FOOD TO LOVE
From foodtolove.co.nz
WHAT GOES WITH MUSHROOM RISOTTO? A GUIDE TO PERFECT PAIRINGS
From ostrali.com
MIXED MUSHROOM RISOTTO - BURPEE
From burpee.com
CHICKEN AND MIXED-MUSHROOM RISOTTO - CHEF WHO COOKS
From chefwhocooks.com
MIXED MUSHROOM RISOTTO RECIPE - TEFAL
From tefal.com
30 MINUTE MUSHROOM ORZO RISOTTO - THE HUNGRY WAITRESS
From thehungrywaitress.com
MIXED MUSHROOM RISOTTO - SUGARLOVESPICES
From sugarlovespices.com
You'll also love