Best Dried Porcini And Shiitake Mushroom Risotto Easy Recipes

MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS

Steps:

• Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
• Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
• Set mushrooms aside.
• Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
• In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
• Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
• Add wine to onion/rice mixture; stir and allow to evaporate.
• Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
• When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.

RISOTTO WITH DRIED WILD MUSHROOMS

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.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

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.