Crimini Mushroom Risotto Recipes

CRIMINI MUSHROOM RISOTTO

Steps:

• Clean mushrooms with a mushroom brush or paper towel and finely chop. Heat 2 tablespoons butter with olive oil in a large saute pan. Add mushrooms and heat for a few minutes until mushrooms soften. Season mushrooms with sea salt and pepper and pour into a bowl and set aside. Using same saute pan, melt 2 more tablespoons of butter and add the sweet onion which has been finely chopped. Saute until golden. Add rice and leave for a few minutes so that the flavors marry. Stir the wine into the rice and cook until evaporated. Once evaporated, slowly add the stock one laddle full at a time, making sure to stir the rice until stock is evaporated before adding another laddle of stock. Continue adding the stock until all of the stock is used and the rice has absorbed all of the liquid and is almost cooked. Add the mushrooms with their liquid. Finely chop the parsley and garlic and add to risotto. Stir the remaining two tablespoons of butter into the risotto. Cover rice for two minutes. Remove from heat and grate the cheese over the risotto. Stir the cheese into the rice. Place the rice in a heated serving bowl and serve immediately.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

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.