PORCINI RISOTTO
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time - once they're ready, they're drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.
Provided by Oliver Schwaner-Albright
Categories dinner
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
- Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
- After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
- To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 1124 milligrams, Sugar 7 grams, TransFat 0 grams
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO
Earthiness from Italy's beloved porcini mushrooms, sweetness of onions and the sharp perfume of sage spell an awesome risotto! Sometimes I add cooked asparagus to the risotto towards the end of cooking. Adapted from Williams and Sonoma Collection: Risotto.
Provided by Sharon123
Categories Medium Grain Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a small bowl, mix the porcini mushrooms and hot water. Soak for 30 minutes to soften. Drain the mushrooms, reserving the soaking liquid. Chop the mushrooms,.
- In a small saucepan over high heat, bring the stock to a simmer. Reduce the heat to low and keep the liquid hot.
- In a heavy medium saucepan over medium high heat, melt the butter with the olive oil and saute the onions, stirring frequently, about 10 minutes. Add the remaining 1 tbls. butter to pan. Add baby bella mushrooms, shiitake mushrooms, and oyster mushrooms to pan and cook about 10 more minutes.
- Add the rice and mushrooms(including the chopped porcini mushrooms) to the onions and stir about 1 minute. Add the wine and stir until it is absorbed, about 2 minutes. Add the chopped sage, the reserved mushroom soaking liquid and 3/4 cup of the stock. Adjust the heat to simmer, so that liquid bubbles and is absorbed slowly. Stir until liquid is absorbed.
- Continue cooking, adding the liquid 3/4 cup at a time and stirring almost constantly, until the rice starts to soften, about 10 minutes.
- Continue cooking, adding liquid 1/2 cup at a time and stirring almost constantly, until rice is just tender but slightly firm in the center and the mixture is creamy, about 10 more minutes.
- Add the Parmesan cheese and salt and pepper to taste. Stir to mix well.
- To serve, spoon risotto into a shallow serving bowl.
- Garnish with sage leaves and enjoy!
Nutrition Facts : Calories 503.4, Fat 18.1, SaturatedFat 8.8, Cholesterol 37.3, Sodium 444.9, Carbohydrate 63.9, Fiber 4.1, Sugar 3.2, Protein 16.2
PORCINI AND CHANTERELLE RISOTTO
Provided by Tyler Florence
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
- Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
- Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
- Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
- Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
- Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
- Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.
PUMPKIN AND SAGE RISOTTO WITH PINE NUT SAUCE
Make and share this Pumpkin and Sage Risotto With Pine Nut Sauce recipe from Food.com.
Provided by Evie3234
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan and saute the onion, garlic, and sage for about 5 minutes until golden.
- Add the rice and pumpkin and stir fry for 1 minute until all the rice grains are well coated in oil.
- Add 1/4 pint of stock and simmer, stirring until absorbed.
- Continue to add the stock a little at a time, stirring frequently, for about 25 minutes, until the rice is creamy and all the liquid is absorbed.
- Meanwhile, process the pine nuts, cheese, milk, and nutmeg in a blender until smooth.
- Stir into the risotto, with the final addition of stock, and simmer for a further 5 minutes.
- Season to taste and serve at once.
Nutrition Facts : Calories 751.6, Fat 18.3, SaturatedFat 3.6, Cholesterol 9.5, Sodium 138.5, Carbohydrate 129.4, Fiber 5.7, Sugar 2.9, Protein 16
More about "porcini caramelized onion and sage risotto recipes"
PORCINI RISOTTO RECIPE - DANIEL HUMM | FOOD & WINE
From foodandwine.com
SAGE RISOTTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
RISOTTO WITH ONIONS AND SAGE RECIPE - ANDREA MEYERS
From andreasrecipes.com
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO | WILLIAMS …
RISOTTO WITH PORCINI CARAMELIZED ONION AND SAGE
From piedmontgrocery.com
Estimated Reading Time 4 mins
CARAMELIZED ONION RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
CARAMELIZED ONION, BACON, AND PARMESAN RISOTTO - A FLAVOR JOURNAL
From aflavorjournal.com
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO - PINTEREST.CO.UK
From pinterest.co.uk
KITCHEN CAPADES: PORCINI, CARAMELIZED ONION AND SAGE RISOTTO
From kitchencapades.blogspot.com
PORCINI & CRIMINI MUSHROOM ORZO "RISOTTO" RECIPE - COOKIN CANUCK
From cookincanuck.com
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO - PINTEREST.COM
From pinterest.com
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO - PINTEREST.CO.UK
From pinterest.co.uk
CARAMELIZED ONION RISOTTO - RECIPE - FINECOOKING
From finecooking.com
FRENCH ONION & PORCINI RISOTTO | RACHAEL RAY
From rachaelrayshow.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
OVEN-BAKED PORCINI RISOTTO RECIPE - KENNY ROCHFORD - FOOD & WINE
From foodandwine.com
CARAMELIZED ONION RISOTTO - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
FRENCH ONION & PORCINI RISOTTO | RACHAEL RAY RECIPE | RACHAEL RAY
From rachaelray.com
MAKE DATE NIGHT EXTRA SPECIAL WITH THIS CARAMELIZED ONION RISOTTO
From foodnetwork.ca
CARAMELIZED ONION RISOTTO - WHAT'S GABY COOKING
From whatsgabycooking.com
FOODCOMBO
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO - MEDITERRANEAN …
From fooddiez.com
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO | WILLIAMS …
PORCINI MUSHROOM RISOTTO WITH SAGE | RECIPE | ELLE REPUBLIC
From ellerepublic.de
SAGE AND ONION RISOTTO - MILLY, MOLLY AND ME
From millymollyandme.com
RACHAEL RAY'S FRENCH ONION AND PORCINI RISOTTO RECIPE MASHES UP …
From eatingwell.com
PORCINI BURGERS WITH CARAMELIZED ONIONS | CANADIAN LIVING
From canadianliving.com
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO RECIPE - FOOD.COM
From pinterest.com
PORCINI AND GREENS RISOTTO - RACHAEL RAY SHOW
From rachaelrayshow.com
SAGE RISOTTO RECIPE WITH LIME - FOOD NEWS
From foodnewsnews.com
RISOTTO WITH SAGE, ONION, AND CRISP PROSCIUTTO - THE COOK'S COOK
From thecookscook.com
PORCINI, CARAMELIZED ONION AND SAGE RISOTTO - MEDITERRANEAN …
From fooddiez.com
HOW TO MAKE FRENCH ONION AND PORCINI RISOTTO | RACHAEL RAY
From greatcookingtips.com
PORCINI AND CHANTERELLE RISOTTO - NORDIC FOREST FOODS
From nordicforestfoods.com
MUSHROOM RISOTTO WITH CARAMELIZED ONIONS RECIPE - WE KNOW RICE
From weknowrice.com
PORCINI, CARMELIZED ONION & SAGE RISOTTO | RECIPES, RISOTTO RECIPES ...
From pinterest.ca
CARAMELIZED ONION AND THYME RISOTTO - SMELLS LIKE HOME
From smells-like-home.com
You'll also love