Risotto With Wild Mushrooms Pine Nuts And Parsley Recipes

Steps:

• Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
• Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
• Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
• During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
• Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

Steps:

• For mushrooms: Heat olive oil in a large skillet over high heat. Add half the mushrooms and cook, stirring occasionally, until golden and tender, about 7 minutes. Season with coarse salt and freshly ground pepper and transfer to a bowl. Repeat for remaining mushrooms. Keep warm until ready to serve.
• For stock: Combine stock ingredients in a 4-quart saucepan and bring to a boil over medium-high heat, about 8 minutes. Reduce heat and simmer 15 minutes. Reduce heat to the lowest setting to keep stock hot but not evaporating.
• For risotto: In another 4-quart pot, heat the olive oil over medium heat. Cook, stirring, until onion is translucent, about 2 minutes. Add farro and cook, stirring, until just starting to turn translucent (farro will start making a clicking sound), 1 to 2 minutes. Reduce heat if onion begins to brown.
• Pour wine into farro and onion mixture and cook, stirring, just until absorbed (farro should still be wet and glistening, not dry). Using a ladle, add 1/2 cup hot stock to the farro. Stir constantly with a wooden spoon, at a moderate speed, until about three-quarters of the liquid is absorbed (the mixture should be thick enough to hold a trail behind the spoon). Continue adding stock 1/2 cup at a time and stirring frequently until farro is tender but still firm to the bite and the liquid is creamy in consistency. As farro nears doneness, watch carefully and add smaller amounts of liquid to make sure it doesn't overcook (you may not need to use all the broth). The process should take 30 to 35 minutes total.
• For finishing: Stir in butter until completely melted (this is called mounting), then stir in cheese and season with salt. Serve topped with mushrooms, parsley, and pepper, and serve immediately.

Steps:

• Heat garlic and olive oil in a medium saucepan.
• When garlic "speaks", add the onion and saute until translucent.
• Add the mushrooms, sprinkle with salt and pepper.
• Cook mushrooms until brown and all the liquid has evaporated.
• In the mean time, toast orzo in a separate pan over medium heat, until light golden.
• When mushrooms are cooked, add sage, thyme, and chicken broth and bring to a boil.
• Add orzo, reduce heat to med-low.
• Cook until broth is absorbed (about 15 minutes) and orzo is al dente, stirring occasionally.
• Add pine nuts, parmesan cheese, and parsley. Heat through until parmesan is melted and absorbed into the orzo.
• Season to taste with additional salt and pepper, if necessary.
• Serve immediately, with additional parmesan cheese, if desired.

Steps:

• In a saute pan with the olive oil, sweat the leeks and brown the mushrooms lightly. Add the sherry and reduce. Add the rice and saute for 2 minutes.
• In three stages, stir in the chicken stock. Continue to stir during the process of adding the stock. When all the stock is absorbed, taste the rice for doneness. If the rice still has a bite to it, stir in more stock and continue to cook.
• Stir in the Parmesan and the parsley. Season and serve.
• *(Domesticated mushrooms may be substituted. Your choice, the drier the better).

Steps:

• In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
• Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
• Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.
• Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately.

Steps:

• Mushroom Garnish: While stock is simmering, mince the shallot and garlic. (Note: Chef Kaysen minces a whole shallot, but uses only half.) Set aside. Prepare chanterelles by tearing them into smaller pieces, like string cheese. If the chanterelles are very dirty, rinse in a bowl of water and gently wring through a clean dish towel to remove the absorbed water. Set aside. Slice the creminis and set aside. Pluck the tops of the maitakes from the base and set tops aside; add bases to stock (optional). Heat a large skillet over medium-high heat. Add 1 tablespoon oil and as many mushrooms as can fit in one layer. Sauté until mushrooms have just begun to caramelize, 1-2 minutes. Add a pinch of salt, remaining tablespoon of oil, and the butter. Stir and sauté another 1-2 minutes. Add shallots and garlic; stir and sauté for 1-2 minutes. Pull thyme leaves from the stem, roughly chop, and add to mushrooms. Turn off the heat and set the skillet aside.
• Risotto: Peel and trim the onion. Heat the oil in a large pot over medium-high heat; then add onions and a pinch of salt. Stir and cook until onions are translucent, 3-5 minutes. Add rice and stir constantly, until the grains are translucent around the edges, 3-5 minutes. Add wine and cook, stirring constantly, until the liquid is absorbed into the rice. Reduce heat to medium. Add the Mushroom Stock 1 cup at a time, stirring continually after each addition until the rice has absorbed almost all of the liquid before adding the next cup. This should take about 20 minutes total. (Make sure no grains are sticking to the sides of the pot.)
• When the rice has absorbed most of the liquid and has thickened, add ½ cup of the reserved Mushroom Purée and a pinch of salt; stir to combine. (Remaining purée can be frozen for up to 2 months.) Stir in Parmigiano and Pecorino, then turn off heat. Add mascarpone; add more Parmigiano and salt to taste. Stir until combined and creamy.Divide the risotto into 6 serving bowls. Evenly divide warm Mushroom Garnish on top of each. Garnish with a final dusting of grated Parmigiano and serve immediately.
• Set a medium pot over medium heat and add 2 tablespoons olive oil. Clean mushrooms by gently wiping away the dirt with a clean towel. Set aside. Smash and mince the garlic. To the pot, add the minced shallot, garlic, and a pinch of salt. Stir and sweat until translucent, 5 minutes. Meanwhile, roughly chop the mushrooms and add to the pot along with the thyme leaves. Turn heat to high, add the Madeira, and stir to deglaze the pan; continue cooking until the liquid has mostly evaporated (called au sec in French), 5 minutes. Add the water, bring to a simmer, and cook over low heat, uncovered, 30-45 minutes.
• Part 2: After 30-45 minutes, taste the stock and add salt to taste. Pour the stock through a fine-mesh strainer into a large container; add warm water until you have 8 cups of liquid. Set Mushroom Stock aside. In a blender or food processor, puree the solids from the stock )adding a bit of stock as needed). Season to taste with salt and set aside.

Steps:

• Cover dried mushrooms with 1 1/2 cups boiling water in a heatproof bowl; let soak 20 minutes. Using a slotted spoon, transfer mushrooms to a cutting board and roughly chop. Strain soaking liquid; add to a large pot along with stock, milk, and cardamom. Bring to a low simmer over medium heat and keep stock warm.
• Heat 2 tablespoons butter in a medium pot over medium-high. Add wild mushrooms and chopped dried mushrooms. Season with salt and pepper and cook, stirring occasionally, until golden, about 3 to 4 minutes. Use a slotted spoon to remove mushrooms from pan; set aside.
• Melt 1 tablespoon butter in same pot over medium heat. Cook garlic, shallot, leek, coriander, and red-pepper flakes until vegetables are tender, about 5 minutes. Stir in orzo until well combined.
• Ladle 2 cups reserved stock over orzo and cook, stirring often with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring often and waiting for each addition to be almost completely absorbed before adding the next, until orzo is just al dente, about 20 minutes. Stir in sauteed mushrooms and continue to cook, stirring, for 2 minutes.
• Remove from heat and stir in fava beans, 1/4 cup parsley, 2 tablespoons dill, lemon zest and juice, and remaining 1 tablespoon butter. Season with salt and pepper. Spoon orzo into serving bowls, top each with a soft-poached egg, and sprinkle with remaining herbs.

Steps:

• Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
• Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
• Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
• Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
• Add the green onions, cheese and cream. season to taste with salt and pepper.

Steps:

• Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
• Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to 1/2 cup, about 5 minutes. Add the barley and stir. Ladle in 1/2 cup of the hot broth and stir until all the liquid has been absorbed. Continue adding 1/2 cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.

Steps:

• On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
• At the same time, bring broth to a simmer in a separate pot.
• Add onion and stir; sauté for 2 minutes.
• Add chopped rosemary, Italian parsley, and pine nuts.
• Sauté for 3 more minutes.
• Add garlic and rice and sauté for 1 more minute.
• Be sure not to let the garlic brown.
• Add the wine and cook until absorbed, about 30 seconds.
• Add ¾ of the simmering broth and stir.
• Watch over rice carefully.
• When most liquid has been absorbed, add the rest of the broth.
• Simmer the rice for 10 minutes, stirring frequently.
• (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
• Cut off asparagus tips.
• Chop remaining asparagus stalks into bite sized pieces.
• Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
• Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
• Add 1/2 cup parmesan cheese and cream and stir.
• When blended, remove from heat.
• Serve with salt, pepper and additional Parmesan to taste.

Steps:

• Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot.
• Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes longer. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
• Stir in the 1/4 cup cheese, the thyme, and the butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste.
• Sprinkle with cheese and chives or parsley.

Steps:

• Cut the mushrooms into one-inch pieces. There should be about four cups.
• Melt the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
• Add the four cups of simmering broth and cook over moderately high heat.
• Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
• When the rice has cooked eight minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite. Sprinkle with the remaining tablespoon of olive oil and stir. Serve with freshly grated Parmesan cheese on the side.

Steps:

• Place a large, deep skillet over medium heat and drizzle with a 3-count of oil. Add the onion and garlic, and cook, stirring, for 5 minutes, until soft. Toss in the mushrooms and herbs; cook down until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir for a minute or two, until the grains are well coated and opaque. Season again; seasoning in stages makes the rice taste good from the inside out. Stir in the wine and cook a minute to evaporate the alcohol. Pour in 1 cup of the warm stock. Stir with a wooden spoon until the rice has absorbed all the liquid; then add another cup. Keep stirring while adding the stock a cup at a time, allowing the rice to drink it in before adding more. You may not need all the stock. Taste the risotto. It should be slightly firm but creamy-definitely not mushy, but not raw either. Fold in the peas, butter, and Parmigiano cheese. Drizzle with olive oil and garnish with parsley to finish the dish up. Risotto doesn't like to sit around, so serve it immediately.

Steps:

• Thinly slice or tear the mushrooms.
• In a very hot pan, heat the olive oil, and add the mushrooms and thyme. Cook for 1 minute, toss them, then add the garlic and a pinch of salt.
• Cook for 2 or 3 more minutes, taste them to make sure they're cooked through. Add some parsley, a pinch of chili powder, a squeeze of lemon juice, and some pepper. Toss about another minute more, and remove from the heat.
• Finely chop half the cooked mushroom mixture. Add the chopped half to the basic risotto recipe at step 8 (the same time you add liquid or stock).
• Add the other half of the mushroom mixture at step 12 (with the butter and cheese at the very end).

Steps:

• Preheat oven to 350 degrees F.
• Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
• Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
• Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Steps:

• Rinse dried mushrooms briefly under running water to remove any dirt. Combine mushrooms and water in large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using slotted spoon, remove mushrooms from mushroom broth. Season broth with salt and pepper and reserve. Chop mushrooms.
• Heat oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add mushrooms and sage and stir 2 minutes. Mix in rice and continue stirring 1 minute. Pour in wine and simmer until liquid is absorbed, 3 minutes.
• Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 minutes. Stir in 1/2 cup Parmesan. Season to taste with salt and pepper. Ladle risotto into bowls and garnish with parsley. Serve, passing additional Parmesan separately.