Porcini Risotto Recipes

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:

• Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
• Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
• Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
• Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.

Steps:

• In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
• Reheat the stock to a simmer and keep warm over low heat.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

Steps:

• Place the water in a large pot and bring to the boil. Add the dried mushrooms and simmer continuously. Meanwhile, in another large pot, heat the olive oil and butter over a medium heat before adding the onion. Stir constantly until onions start to caramelise. Add the garlic, stirring for a further minute. Add the arborio rice, combining well with the onion and garlic.
• Keep the pot of rice over a medium heat. Add the mushroom "stock" one ladle at a time to the rice, waiting until it has been absorbed before adding another spoon full. It should slowly start to become more plump and creamy. Keep testing as you go to see if it is aldente towards the end, continueing stirring until the rice is cooked. If the rice is still undercooked, add a splash of water.
• When the rice is cooked, stir in the mushrooms and the parmesan. Season to taste, cover and leave for a few mins so that the rice can take up any excess liquid. It should be oozy so add a little more water if not. To serve, spoon into bowls and top with more parmesan.

Steps:

• In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
• In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
• Reduce heat to medium-low. Add onion and 1 tablespoon butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
• Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, untilrice is al dente, about 25 minutes total (you may not need all the broth).
• Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms;season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.

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:

• 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.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately.

Steps:

• To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.
• To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.

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:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.