TRUE ITALIAN PORCINI MUSHROOM RISOTTO
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
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
MUSHROOM RISOTTO WITH SHIITAKE, CREMINI, AND DRIED PORCINI
Mushroom risotto: another classic Italian! Risotto recipes are very popular into the North Eastern Italian cuisine. Its preparation is not particularly easy, but it worth any minute of your time! There are many variations of Italian risotto: along with Milanese Risotto and Asparagus Risotto, the mushroom version is one of the most famous. In this case, I love to add a yolk before stirring the last time my mushroom risotto, but if someone doesn't like the taste of the egg, it is possible to substitute the yolk with one more spoon of butter.
Provided by Filippo Trapella - philosokitchen.com
Categories Rice
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- SAUTEED MUSHROOMS
- First, soak dried Porcini mushrooms into a glass of water. Meanwhile, Porcini are becoming soft, peel and crush the garlic and mince the onion. Now, place a saucepan over medium/low heat and melt 2 tbsp of butter, then saute onion and garlic until very soft and translucent.
- Meanwhile, onion and garlic are cooking, Brush Cremini and Shiitake mushrooms discarding any trace of dirt, then cut them into chunks. Now, raise the Porcini saving the water and squeeze them gently between two towel paper. When the onion and garlic are soft, pour the mushrooms into the pan and saute over medium heat 10 minutes, stirring frequently. Finally, pour the sauteed mushrooms into a covered bowl.
- MUSHROOM RISOTTOCombine the broth with the water used to soak dried porcini, and bring it to simmer.In the same saucepan, we used to saute the mushrooms, melt another tbsp of butter, then saute the rice a couple of minutes over medium heat, stirring continuously. This step is essential to protect any grain of rice with a film of butter, and permit them to save their shape after cooked. After that, pour the sauteed mushrooms and enough simmering broth to cover the rice ½ inch above the rice. Stir well to combine all the ingredients, then set the heat in order to let the mushroom risotto gently simmer. When the rice will adsorb almost all the liquid, add more broth a lattle at time.
- "MANTECATURA" AND FINAL STEPSCook risotto until "al dente", then bring the saucepan far from the heat and pour immediately 1 tbsp of very cold butter and 4 tbsp of Parmigiano Reggiano. Stir the rice energetically and cover with a lid. This step is called in Italian "mantecatura". Let the rice rest 3 minutes, then add 1 yolk, 1 pinch of black pepper and the minced parsley. Finally, stir well one more time and serve mushroom risotto immediately, creamy but not watery.
DRIED PORCINI AND SHIITAKE MUSHROOM RISOTTO (EASY)
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
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
DRIED WILD MUSHROOM RISOTTO
Steps:
- Soak the dried mushrooms in 1 cup warm water for 30 minutes, then lift them out and strain the liquid. Finely chop the mushrooms. Add the soaking liquid to the mushroom stock in a large saucepan. Bring to a simmer.
- Heat the butter in a wide soup pot, add the diced shallots, and cook over medium heat until soft and translucent, 3 to 5 minutes. Add the rice and cook, stirring frequently, for 1 minute. Add the mushrooms and wine and simmer until the wine is absorbed, stirring a few times, then add 2 cups stock, cover and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When the rice is cooked, stir in the parsley, cheese, and an additional 1 or 2 tablespoons of butter. Taste for salt and season with pepper.
- Soak porcini in a bowl of warm water for 30 minutes. Set aside.
- Heat oil in a soup pot. Add the onion, carrots, and celery. Saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen juices that have collected there. Add porcini, soaking liquid, remaining ingredients and 9 cups of water. Bring to a boil, then lower heat and simmer, partially covered, for 45 minutes. Strain.
MUSHROOM RISOTTO
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
- Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
- Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
- Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
- Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
- Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
Nutrition Facts : Calories 445 calories, Fat 17 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.45 milligram of sodium
RISOTTO WITH LEEKS, SHIITAKE MUSHROOMS, AND TRUFFLES
How to Make Risotto With Shiitake Mushrooms and Leeks and Truffles
Provided by Gabriel Rucker
Yield Makes 6-8 first-course servings
Number Of Ingredients 18
Steps:
- For leeks:
- Bring leeks and cream to boil in heavy medium saucepan. Reduce heat to medium and simmer until leeks are tender and cream is thick, stirring often, about 15 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewarm before continuing.
- For mushrooms:
- Preheat oven to 400°F. Toss all ingredients on rimmed baking sheet. Sprinkle with salt and pepper. Roast until mushrooms are tender and light brown around edges, stirring occasionally, about 45 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- For risotto:
- Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until beginning to soften, about 5 minutes. Add rice; stir 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add 1 cup hot broth. Simmer until broth is almost absorbed, stirring often, about 4 minutes. Add more broth, 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender and mixture is creamy, about 20 minutes longer. Stir in leek mixture, mushroom mixture, remaining 2 tablespoons butter, cheese, and truffle. Transfer to large bowl, sprinkle with parsley, and serve.
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