Best Wild Mushroom And Pumpkin Risotto Recipes

Wild Mushroom and Pumpkin Risotto image

Provided by Ming Tsai

Yield 4 servings

Number Of Ingredients 18

Canola oil
3 minced shallots
1 cup chanterelles
1 cup quartered shiitakes
1 cup morels
1/2 tablespoon fresh minced thyme
1/4 cup white wine
1 tablespoon butter (optional)
2 cups fine diced pumpkin
1 teaspoon five spice
1 tablespoon honey
1/2 to 1 cup vegetable stock
4 cups vegetarian risotto
Salt and black pepper to taste
Truffle oil for garnish
1 cup shiitake chips, for garnish, recipe follows
1 cup thinly sliced shiitakes
Salt to taste

Steps:

In a hot saute pan coated with oil, caramelize the shallots. Season. Add the mushrooms and thyme. Saute until mushrooms are soft and check for seasoning. Deglaze with wine. Add butter and set aside. In same pan, add a little oil and saute pumpkin. Add five spice and honey. Add 1/2 cup stock and stir. Pumpkin will absorb the stock and end up al dente. Add more stock if needed but do not over cook it. Add back the mushrooms and the risotto. Heat thoroughly and garnish with truffle oil and shiitake chips.
In a fryer at 375 degrees, fry shiitakes until brown. Drain well and salt.;

Wild Mushroom and Pumpkin Risotto image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 teaspoon thyme
1/4 pound shiitake mushrooms, stemmed and sliced
1/4 pound white mushrooms, trimmed and sliced
1 cup unsweetened packed pumpkin
1 cup arborio rice
4 cups canned chicken stock
Nutmeg
Salt
Pepper

Steps:

Heat oil in saucepan and cook onions until tender. Stir in garlic and thyme. Stir in mushrooms and cook until golden. Add in rice and cook for 1 minute. Add in pumpkin and stir to coat. Add one cup of stock and stir until absorbed then add second cup. Continue adding stock in this manner until all liquid is absorbed. Season with nutmeg and salt and pepper