Best Red Wine Risotto W Mushroom Marmalade Recipes

RED WINE RISOTTO WITH MUSHROOM "MARMALADE RECIPE

Red Wine Risotto with Mushroom

Provided by Dunjab

Number Of Ingredients 21

Ingredients

Marmalade
3 tablespoons vegetable oil
3/4 pound fresh porcini or stemmed shiitake mushrooms-1/2 pound cut into 1/2 -inch dice, 1/4 pound sliced 1/4 inch thick
Salt and freshly ground pepper
1 medium shallot, thinly sliced
1 garlic clove, thinly sliced
2 tablespoons sugar
1 tablespoon water
3/4 cup dry red wine, such as Amarone
1/2 cup red wine vinegar
1/2 tablespoon unsalted butter
Risotto
5 cups chicken stock
1 tablespoon extra-virgin olive oil
1 small onion, minced
1 cup arborio rice (6 ounces)
1/2 cup dry red wine, such as Amarone
1 tablespoon unsalted butter
Salt and freshly ground pepper
One 2-ounce piece Parmigiano-Reggiano cheese, for shaving
2 teaspoons chopped mixed herbs, such as chives, mint and tarragon

Steps:

MAKE THE MARMALADE In a large, nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the diced mushrooms; season with salt and pepper. Cover and cook over moderate heat until tender, 5 minutes. Uncover and cook, stirring, until browned. Transfer the mushrooms to a plate. 2. In the same skillet, heat another 1 tablespoon of vegetable oil. Add the shallot and garlic and cook over low heat until softened, about 10 minutes. Remove from the heat and stir in the cooked mushrooms. 3. In a small saucepan, simmer the sugar and water over moderate heat, washing down the side of the pan with a wet pastry brush, until amber, 6 minutes. Add the wine and bring to a boil, stirring to dissolve the sugar. Add the vinegar and boil over high heat until reduced by half, 12 minutes. Stir the mixture into the skillet and cook over moderate heat until the mushrooms are glazed, 3 minutes. Season with salt. 4. In a medium skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced mushrooms, season with salt and cook over moderate heat until tender and lightly browned, about 8 minutes. Stir the mushrooms into the marmalade, and swirl in the butter. Cover and keep warm. 5. MAKE THE RISOTTO In a medium saucepan, bring the chicken stock to a simmer; cover and keep warm over low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Stir in the rice and cook for 2 minutes. Add the wine and simmer until almost evaporated. Pour in about 1 cup of the hot stock, or enough to cover the rice. Cook, stirring constantly, until the stock has been absorbed, about 5 minutes. Repeat, adding 1 cup of stock at a time and stirring until all of the stock has been absorbed. The risotto is done when the rice is just cooked and suspended in the creamy sauce, about 25 minutes. Stir in the butter and season with salt and pepper. 6. Spoon the risotto into bowls and top with the mushroom marmalade. Shave a few slices of Parmigiano-Reggiano over the risotto, garnish with the herbs and serve.

RED WINE AND MUSHROOM RISOTTO

Red Wine and Mushroom Risotto image

Categories Mushroom Rice Side Parmesan Bacon Red Wine Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 ounce dried porcini mushrooms*
2 cups boiling water
1 1/2 pounds fresh cremini or white mushrooms
3/4 stick (6 tablespoons) unsalted butter
5 to 6 cups low-salt chicken broth
6 ounces 1/4-inch-thick slices pancetta (Italian unsmoked cured bacon)**, chopped
1 cup finely chopped onion
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage, crumbled
3 cups Arborio rice**
2 cups dry red wine such as Rosso di Montalcino
3 tablespoons finely chopped fresh parsley leaves
1 cup freshly grated Parmesan
Garnishes: curls shaved with a vegetable peeler from a 1/4-pound piece of Parmesan, fresh rosemary sprigs
*available at specialty foods shops and some supermarkets
**available at Italian markets and specialty foods shops

Steps:

In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
In a large saucepan heat broth and keep at a bare simmer.
In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.