Oven Baked Porcini Thyme Risotto Recipes

Steps:

• Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
• Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
• Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.

Steps:

• Put the mushrooms in a bowl, pour 1 3/4 cups boiling water over and leave to soak for 10 minutes
• Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another minute
• Heat oven to 375°F Drain the mushrooms, reserving the liquid, and chop. Add mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
• Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed.
• Stir in the grated parmesan, check the seasoning and sprinkle with extra thyme leaves and parmesan shavings to serve.

Steps:

• Bring the broth to a simmer on the burner next to where you are cooking the risotto.
• Put a ladle next to the pot where you can reach it.
• In a deep, heavy bottomed pot or dutch oven on medium high heat, melt 1 tbl butter with the olive oil.
• Add the onion and cook until it becomes translucent, not brown, then add the rice and stir until it is well coated with the butter/olive oil.
• Continue to stir the rice until it begins to take on a golden cast.
• Stir in 1/2 cup of the simmering broth.
• Cook, stirring constantly, but slowly, with the wooden spatula or a wooden spoon, scraping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
• You must be sure to scrape the bottom of the pot clean as you stir or the rice will stick to it.
• When there is no more liquid in the pot, add another 1/2 cup, continuing to stir as before.
• Keep the heat at medium high, and continue stirring and adding broth when the previous broth has been absorbed.
• When the rice has cooked for about 10 minutes, add the chopped porcini and 1/2 of the filtered water.
• Continue to stir and when there is no more liquid, add 1/2 cup more of the mushroom water, stirring, letting it evaporate, then adding more until you have used it all up.
• Finish cooking the rice with the broth, or, if you use up all of the broth, with hot water.
• Cook until the rice is very tender, but firm to the bite, with no more liquid in the pot.
• In total, this will probably take about 30 minutes.
• Take the risotto off the heat, add some pepper, the remaining tablespoon of butter, and 1/2 cup of the parmesan.
• Stir, taste, adjust for salt and pepper if needed.
• Serve at once with a green salad and fresh bread, with more parmesan cheese on the side for serving.

Steps:

• Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand.
• Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots.
• Add risotto rice and let fry for about 2 to 3 minutes.
• Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice.
• Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.).
• Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes).
• Now incorporate 2 TB butter, parsley and parmesan.
• Salt and pepper to taste.
• Serve topped with parmesan shaves.

Steps:

• In a large saucepan, heat 1 tablespoons of the oil over medium heat.
• Fry the onion, garlic, mushrooms and 1/4 teaspoons each of the salt and pepper, stirring occasionally, until softened and the mushroom liquid is evaporated, about 5 minutes.
• Add the rice and stir to coat the grains.
• Add the stock and wine and bring to a boil.
• Cover and reduce the heat to low; cook, stirring once, until the rice is almost tender, about 10 minutes.
• Add the peas and parmesan cheese.
• Scrape into a 13" x 9" baking dish.
• Meanwhile, cut the pork into 2" thick slices.
• With a meat mallet, pound to 1/4" thickness. Sprinkle both sides with rosemary and the remaining salt and pepper.
• In a skillet, heat the remaining oil over medium-high heat and brown the pork.
• Arrange on top of the risotto.
• To make the topping, stir together the bread crumbs, pine nuts and parsley, then drizzle with the butter, tossing to combine.
• Sprinkle over the pork.
• Cover with foil and bake in a 375 degree F oven for 20 minutes.
• Uncover and bake until the topping is golden, about 10 minutes.

Steps:

• In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
• Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
• In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
• In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.