Best Spiced Mushroom Risotto Recipes

GOURMET MUSHROOM RISOTTO

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.

WILD MUSHROOM RISOTTO

Steps:

• Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.
• In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.
• Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.
• The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.
• Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.

MUSHROOM RISOTTO

Steps:

• Stir together all ingredients, except Parmesan, in slow cooker.
• Cook on high, stirring every 30 minutes for 2 hours.
• Check consistency. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice should be al dente, not mushy.)
• Stir in Parmesan before serving.

UMAMI MUSHROOM RISOTTO

Steps:

• Heat the oil in a large saucepan over medium-low heat. Add the mushrooms and onions and cook, stirring occasionally, until tender and the mushrooms have cooked down, about 15 minutes.
• Meanwhile, mix the broth with 4 cups water in a large pot or pitcher and reserve. This will be your cooking liquid.
• Stir the garlic into the saucepan with the mushrooms and cook until aromatic, about 30 seconds. Add the rice and cook, stirring, until slightly translucent, 1 to 2 minutes. Add the wine and stir until all the liquid is absorbed, about 1 minute.
• Stir in the Copycat Umami Seasoning and 1/2 cup of the reserved broth mixture, then cook, stirring continuously, until the liquid has been absorbed. Add another 1/2 cup broth and continue to cook, stirring, until the liquid has been absorbed. Continue to cook, stirring and adding broth in this manner, until the rice is tender, about 20 minutes. Remove from the heat and stir in the grated Parmesan, then season with salt. (If all the liquid has been absorbed and the risotto is stiff, stir in 1/2 cup more broth. You want your risotto to be creamy but not soupy.)
• Serve with freshly grated Parmesan.
• Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.

ITALIAN SPINACH-MUSHROOM RISOTTO

Steps:

• Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
• Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
• Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
• Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.