Best Portabella Risotto Recipes

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RISOTTO WITH ROASTED SHALLOTS, PORTABELLA, RADICCHIO AND PARMESA



Risotto With Roasted Shallots, Portabella, Radicchio and Parmesa image

This is my favorite risotto recipe, a very earthy, filling dish that works well as a meal itself, but also great as an opening dish or heavy side. Please don't be put off by the ingredients or seemingly lengthy instructions, it is well worth the effort! Please note that the ingredients are key to the total taste of this dish. Try as is before making substitutions, I'm sure you won't be disappointed!

Provided by cylee

Categories     One Dish Meal

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 14

8 ounces shallots (whole)
3 tablespoons olive oil
kosher salt & fresh ground pepper
1 tablespoon unsalted butter
1/2 lb fresh portabella mushroom, diced (about 2 cups)
1/2 cup yellow onion, chopped
1 1/2 cups arborio rice
1 tablespoon fresh thyme, chopped
1/2 cup white wine
4 -5 cups hot chicken stock
1 3/4 cups radicchio, chopped and loosely packed
1 cup tomatoes, seeded and chopped
3/4 cup parmesan cheese, grated
chives, minced, for garnish

Steps:

  • Preheat oven to 350. Trim ends of shallots. Peel off outer brown layer and cut in half. Coat with 1T olive oil and sprnkle lightly with salt and pepper.
  • Wrap shallots in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve.
  • In large saute pan over medium heat, heat remaining oil and butter. Add mushrooms and onions and saute for 2-3 minutes, stirring frequently.
  • Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently.
  • Carefully add wine (it will steam up when poured into pan!) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated.
  • Cook until al dente.
  • Stir in radicchio and tomatoes.
  • Cook for 1-2 minutes more to wilt radicchio slightly.
  • Stir in parmesan.
  • Serve very hot, harnished with shallots and minced chives.

PORTABELLA RISOTTO



Portabella Risotto image

Incredibly easy, rich, delicious risotto. Fantastic served with a green salad, a crusty baguette and a nice glass of red wine.

Provided by hollyfrolly

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups vegetable broth
1 cup red wine (only use something you would enjoy drinking!)
8 ounces portabella mushrooms
2 tablespoons butter
1 cup arborio rice
2 tablespoons fresh thyme or 1 tablespoon dried thyme
1/4 cup grated parmesan cheese

Steps:

  • Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
  • Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
  • Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
  • Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
  • Mix in remaining 1/4 cup of broth mixture.
  • Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
  • Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.

Nutrition Facts : Calories 322.8, Fat 7.9, SaturatedFat 4.8, Cholesterol 20.8, Sodium 142.8, Carbohydrate 44.5, Fiber 2.4, Sugar 1.4, Protein 7.2

PORTABELLA AND LEEKS RISOTTO



PORTABELLA AND LEEKS RISOTTO image

Categories     Vegetarian     Dinner

Yield 4 servings

Number Of Ingredients 9

4 cups of vegetable broth
3 tablespoons butter
3 tablespoons olive oil
1 leeks chopped
1 oz dehydrated pre-chopped portabella w/ 1 cup of hot water > Creates 1 cup of mushroom juice
1 cup arborio rice
1/2 cup of merlot wine
1/2 cup freshly grated parmesan cheese
1 teaspoon chopped fresh thyme

Steps:

  • Rehydrate dry mushrooms with 1 cups of hot water for 1 hour. At the end of 1 hour, the process will create mushroom juice and rehydrated mushrooms. Strain rehydrated mushrooms and put mushroom juice in medium sauce pan. Add 4 cups of vegetable broth with mushroom juice bringing it to a boil. Once boiled, reduce heat to low; cover and keep broth hot. With each step from now and to the end, stir frequently. The decadent taste is brought out with more stirring TLC. Melt 3 tablespoons of butter with olive oil in heavy large sauce pan over medium heat. Add leaks sautéing until nearly cooked. Add portabella mushrooms and cook until tender. Add rice and stir to coat for 3 minutes. Add wine and simmer until liquid is absorbed before. Increase heat to medium-high. Gradually add 3/4 cup hot broth and simmer until absorbed. Continue to add broth until rice is tender and mixture is creamy. Most or all the broth will be used. Sprinkle on Parmesan cheese chopped fresh Thyme. Now ready to be served,

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