Best Garlic Mushroom Risotto Recipes

ROASTED GARLIC AND MUSHROOM RISOTTO

Steps:

• Preheat the oven to 350 degrees F.
• Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
• Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
• In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
• Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
• Reserve 3 cups for the round 2 recipe, Risotto Cakes.
• In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
• Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.

GARLIC MUSHROOM RISOTTO

Steps:

• Saute mushrooms in butter. Season with salt and pepper to taste.
• Set aside.
• Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
• Stir in the rice and cook 1 minute, coating rice with the oil.
• Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
• Repeat with the remaining broth and hot water.
• Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
• Add more hot liquid if necessary to cook longer.
• Total cooking time should be 20-25 minutes.
• Stir in the mushrooms, cheese and parsley and season to taste.
• Cook till warmed through.

GARLIC TILAPIA WITH MUSHROOM RISOTTO

Steps:

• Cook risotto according to package directions, adding mushrooms and shallots with the water., Meanwhile, sprinkle tilapia with seafood seasoning. In a large nonstick skillet, heat 2 tablespoons butter over medium heat. In batches, cook tilapia with garlic until fish just begins to flake easily with a fork, about 5 minutes, turning fillets halfway through cooking., Stir cheese and remaining butter into risotto; remove from heat. Serve with tilapia.

GARLIC AND MUSHROOM RISOTTO

Steps:

• 1Saute mushrooms in butter. Season with salt and pepper to taste. 2Set aside. 3Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft. 4Stir in the rice and cook 1 minute, coating rice with the oil. 5Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently. 6Repeat with the remaining broth and hot water. 7Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry. 8Add more hot liquid if necessary to cook longer. 9Total cooking time should be 20-25 minutes. 10Stir in the mushrooms, cheese and parsley and season to taste. 11Cook till warmed through.