Best Mushroom Risotto With Dried Porcini And Shiitake Mushrooms Recipes

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DRIED PORCINI AND SHIITAKE MUSHROOM RISOTTO (EASY)



Dried Porcini and Shiitake Mushroom Risotto (EASY) image

Always inspired by what I see and read, TRUE! Never made risotto before, but now I can say I did too! Granted is not the "traditional" way of making risotto, but this worked for me! Hope you enjoy my recipe! SOURCE: What's On The List? http://whatsonthelist.wordpress.com/2012/12/26/dreamy-creamy-porchini-and-mushroom-risotto/

Provided by mickeydownunder

Categories     One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 13

100 g arborio rice
1/4 cup red onion, finely diced
15 g dried porcini mushrooms, rehydrated**
15 g dried shiitake mushrooms, rehydrated***
150 ml white wine
150 ml chicken stock
100 ml shiitake mushroom water
50 g parmigiano-reggiano cheese, grated
1 pinch sea salt
black pepper
2 garlic cloves, minced
1/4 tablespoon garlic paste
90 ml cream

Steps:

  • Rehydrate the mushrooms.
  • Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
  • Add washed rice and garlic and garlic paste.
  • Add wine, chicken stock, shiitake mushroom water and salt.
  • Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
  • Add cream and cheese, season and ENJOY!
  • NOTE: If the sauce is too thick, can always add more chicken stock or wine.

Nutrition Facts : Calories 281.4, Fat 11.2, SaturatedFat 6.8, Cholesterol 35.6, Sodium 424.1, Carbohydrate 30.4, Fiber 1.8, Sugar 1.7, Protein 8.8

TRUE ITALIAN PORCINI MUSHROOM RISOTTO



True Italian Porcini Mushroom Risotto image

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Provided by miche

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h57m

Yield 4

Number Of Ingredients 12

1 ounce dried porcini mushrooms
1 cup hot water
1 (32 ounce) carton beef stock
¼ cup olive oil, divided
3 cloves garlic
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 cup white wine, divided
¼ cup butter, divided
1 shallot, chopped
1 ¾ cups Arborio rice
⅓ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO



Shiitake and Baby Bella Mushroom Risotto image

This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.

Provided by WAIX0713

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 ¾ cups Arborio rice
1 ¼ cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
½ cup freshly grated Parmesan cheese
¼ cup chopped flat-leaf parsley

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
  • Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
  • Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
  • Stir in butter, Parmesan cheese, and chopped parsley before serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g

RISOTTO WITH DRIED WILD MUSHROOMS



Risotto With Dried Wild Mushrooms image

A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant!

Provided by Jan in Lanark

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup dried mushroom
4 cups vegetable stock or 4 cups mushroom stock
2 tablespoons olive oil
1 onion, minced
2 garlic cloves, minced
2 cups arborio rice
1/2 cup dry white wine
2 tablespoons chopped green onions
1/2 cup heavy cream (35%)
3 tablespoons freshly grated parmesan cheese
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 575.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 44.1, Sodium 72.8, Carbohydrate 84.4, Fiber 3.3, Sugar 1.6, Protein 9

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