Risotto With Three Mushrooms Recipes

Steps:

• Bring porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min. or until mushrooms are tender. Use slotted spoon to transfer mushrooms to cutting board. Add chicken broth to mushroom liquid in pan; bring just to boil. Reduce heat to low; cover to keep warm. Chop porcini mushrooms.
• Melt butter in deep large skillet on medium heat. Add shallots; cook and stir 2 min. Add button and portobello mushrooms; cook and stir 2 min. Stir in porcini mushrooms; cook and stir 2 min. Add rice; cook and stir 1 min.
• Add warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed. (This will take about 20 min.) Stir in 1/4 cup cheese; top with remaining cheese and thyme.

Steps:

• Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
• Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
• Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
• Stir in cheese and vinegar.

Steps:

• Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stems, and discard. Cut mushrooms into 1/2-inch pieces.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chanterelles, season with salt and pepper, and saute, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl. In the same skillet, melt 2 tablespoons more butter; add the remaining mushrooms, season, and cook, stirring occasionally, until softened, about 2 minutes. Transfer to bowl with chanterelles.
• Heat chicken stock in a saucepan over medium heat, then reduce to a low simmer. Meanwhile, heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the shallots, and cook, stirring, until translucent, about 3 minutes. Add the rice, and cook, stirring, until it begins to make a clicking sound like glass beads, 3 to 4 minutes. Add the wine, and cook, stirring, until absorbed by the rice. Ladle 3/4 cup hot stock into pan. Using a wooden spoon, stir the rice mixture constantly, at moderate speed. When it is just thick enough to leave a clear wake behind the spoon, add 3/4 cup more stock. Continue adding stock, 3/4 cup at a time, and stirring constantly until the rice is al dente but not crunchy. (The rice should be mostly translucent but still opaque in the center.) Remove from heat. Stir in the remaining 4 tablespoons butter, the reserved mushrooms, and 1 cup Parmesan. Season with salt and pepper.
• Divide the risotto among four shallow bowls, mounding it in the center. Grate or shave additional Parmesan over the risotto, and sprinkle with chervil. Serve.

Steps:

• Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. Reserve 4 cups for this recipe and save any leftovers for another use.
• In a large skillet over medium heat, melt 3 tablespoons of the butter with the garlic. Stir in the mushrooms and cook until browned, 5 to 7 minutes. Remove and discard the garlic, then season the mushrooms with salt and pepper.
• Increase the heat to medium-high and stir in the cauliflower. Saute for 1 to 2 minutes. Add 1 cup of the broth and simmer until the liquid has mostly evaporated, 1 to 2 minutes.
• Stir in the sugar snaps, remaining broth and salt to taste. Add pea shoots. Simmer until the liquid is almost gone, 3 to 4 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter and half of the cheese, stirring until the cheese has melted. Adjust seasonings. Stir in the remaining cheese. Serve hot.

Steps:

• Heat the chicken broth in a medium saucepan and keep warm over low heat.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
• Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
• Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Steps:

• In a pan fry the mushrooms in a drop of oil until just brown, remove from the pan and set aside in a bowl.
• Keeping the pan on a medium heat, add a drop more oil and fry the onions and garlic for two minutes.
• Add the rice to the pan, along with the mushrooms again and a slosh of water and wine if you are using it. Also add the stock cube.
• You should be cooking for about 30-40 minutes on a medium heat, constantly stirring and adding water a bit at a time, when the rice seems to have soaked up the water add more. You should be contantly tasting to test when the rice is ready, and arborio rice only gets softer in the last few minutes. So be careful.
• In the last few minutes add the butter and any parmesan and stir well.
• When serving, add extra parmesan for extra taste.

Steps:

• Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
• Heat oil over medium high heat.
• Add shrimp, cook 3-4 minutes, stirring frequently.
• Remove shrimp from pan and set aside.
• Add mushrooms to pan and cook 4-5 minutes until browned.
• Remove mushrooms from pan and set aside.
• Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
• Add rice, and stir for 2-3 minutes.
• In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
• Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
• Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
• Rice should be tender, 25-30 minutes.
• Add peas, shrimp and mushrooms to last 5 minutes of cooking.
• Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

Steps:

• Heat oil in pan, add onions and mushrooms.
• Cook until onions are soft.
• Add rice, stir until combined.
• Put stock in another pan and boil.
• Stir in 2/3 cup stock to the rice.
• Stir until all absorbed.
• Continue adding stock in small amounts in this fashion until all used.
• When this process is finished, add cheese.
• Serve.