Best Gourmet Mushroom Risotto Recipes

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GOURMET MUSHROOM RISOTTO



Gourmet Mushroom Risotto image

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Provided by Myleen Sagrado Sjödin

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 12

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese

Steps:

  • In a saucepan, warm the broth over low heat.
  • Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
  • Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g

GOURMET MUSHROOM RISOTTO



Gourmet Mushroom Risotto image

In college, my friend Angela and I went to visit her granny. She made this for us. It was the first time I'd ever experienced anything like it. It was delicious and her granny gladly gave me the recipe.

Provided by Redneck Epicurean

Categories     Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

6 cups chicken broth
3 tablespoons oil
2 lbs white mushrooms, sliced thin
2 shallots, diced
1 1/2 cups arborio rice
1/2 cup dry white wine (or white wine substitute White Wine Substitute (non-alcoholic Substitute))
salt, to taste
black pepper, to taste
3 tablespoons chives
4 tablespoons butter
1/3 cup grated parmesan cheese

Steps:

  • Heat the broth over low heat.
  • In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
  • Put the mushrooms and the liquid in a bowl and set aside.
  • Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
  • Stir in the rice,coating it with oil, about 2 minutes.
  • When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
  • Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
  • Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
  • Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Nutrition Facts : Calories 424.6, Fat 18.2, SaturatedFat 7.2, Cholesterol 25.2, Sodium 909, Carbohydrate 47.4, Fiber 3, Sugar 4, Protein 15.3

GOURMET MUSHROOM RISOTTO



Gourmet Mushroom Risotto image

Italian style risotto that is full of flavour! Great when paired with grilled steak, any chicken dish or fabulous on it's own!

Provided by JGrindatto

Categories     Rice

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 9

3 -4 cups chicken broth
2 tablespoons olive oil
1 shallot
1/2 cup arborio rice
1 tablespoon chives
1 tablespoon butter
25 ml parmesan cheese
3 tablespoons white wine (Pinot Grigio or Sauv. Blanc)
400 g fresh mushrooms (any mix of oyster, cremini, button, portobello)

Steps:

  • In a sauce pan, warm the broth over low heat.
  • Warm 1 tbsp olive oil in a large saucepan over med-high heat.
  • Stir in mushrooms and cook until soft. About 3 minutes. Remove the mushrooms and set aside.
  • Add 1 tbsp olive oil and stir in diced shallots. Cook 1 minute or until soft.
  • Add Arborio Rice and stir. Ensure evenly coated with oil. Rice will turn a pale yellow colour.
  • Add the white wine and stir until fully absorbed.
  • Add warm broth 1/2 cup at a time until absorbed. Process should take about 20 minutes.
  • Remove from heat - stir in mushrooms, butter, chives and parmesan cheese.
  • Serve immediately and enjoy with the remainder of the bottle of wine!

Nutrition Facts : Calories 482.2, Fat 23.3, SaturatedFat 7, Cholesterol 19, Sodium 1245.4, Carbohydrate 48, Fiber 2.8, Sugar 4.1, Protein 17

GOURMET MUSHROOM RISOTTO



GOURMET MUSHROOM RISOTTO image

Categories     Mushroom

Yield 6 Servings

Number Of Ingredients 10

6 cups chicken broth
3 tablespoons oil
2 lbs white mushrooms, sliced thin
2 shallots, diced
1 1/2 cups arborio rice
1/2 cup dry white wine
salt & pepper to taste
3 tablespoons chives
4 tablespoons butter
1/3 cup grated parmesan cheese

Steps:

  • -Heat the broth over low heat. -In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute -Put the mushrooms and the liquid in a bowl and set aside. -Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute. -Stir in the rice,coating it with oil, about 2 minutes. -When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed. -Add 1/2 cup broth to the rice, and stir until the broth is absorbed. -Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm. -Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

GOURMET MUSHROOM RISOTTO



Gourmet Mushroom Risotto image

I personally don't really like mushrooms but was asked to cook it for a family dinner so I got this recipe from my neighbor and added a few more ingredients and wala! Everyone loved it, I hope you guys do too!

Provided by Hope Adcox

Categories     Rice Sides

Time 1h

Number Of Ingredients 12

sea salt
black pepper
2 shallots, diced
1/3 c parmesan cheese, grated
1/2 c white wine, dry
1 1/2 c arborio rice
6 c chicken broth, devided
1 lb portobello mushrooms, thinly sliced
1 lb white mushrooms, thinly sliced
3 Tbsp finely chopped chives
3 Tbsp olive oil, devided
4 Tbsp butter

Steps:

  • 1. In a saucepan, warm broth over low heat.
  • 2. Warm 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in mushrooms and cook until soft. (about 4 minutes) Remove mushrooms and their sauce, set aside.
  • 3. Add remaining olive oil to skillet, stir in shallots. Cook for 2 minutes. Add rice, stirring to coat with oil, about 2 minutes. When rice has taken a pale golden color, pour in wine, stirring constantly until wine is absorbed.
  • 4. Add 1/2 cup of broth to the rice, and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring frequently until liquid is absorbed and the rice is al dente. (17-20 minutes)
  • 5. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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