DRIED PORCINI AND SHIITAKE MUSHROOM RISOTTO (EASY)
Always inspired by what I see and read, TRUE! Never made risotto before, but now I can say I did too! Granted is not the "traditional" way of making risotto, but this worked for me! Hope you enjoy my recipe! SOURCE: What's On The List? http://whatsonthelist.wordpress.com/2012/12/26/dreamy-creamy-porchini-and-mushroom-risotto/
Provided by mickeydownunder
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rehydrate the mushrooms.
- Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
- Add washed rice and garlic and garlic paste.
- Add wine, chicken stock, shiitake mushroom water and salt.
- Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
- Add cream and cheese, season and ENJOY!
- NOTE: If the sauce is too thick, can always add more chicken stock or wine.
Nutrition Facts : Calories 281.4, Fat 11.2, SaturatedFat 6.8, Cholesterol 35.6, Sodium 424.1, Carbohydrate 30.4, Fiber 1.8, Sugar 1.7, Protein 8.8
MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS
The risotto is made using the traditional slow-stirring method, and finished with freshly ground black pepper and Parmesan cheese. Shiitake mushrooms offer a wonderful woodsy taste and are a great compliment to the earthy dried porcini mushrooms. This risotto would be wonderful with a grilled steak and a green salad.
Provided by CookinDiva
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
- Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
- Set mushrooms aside.
- Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
- In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
- Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
- Add wine to onion/rice mixture; stir and allow to evaporate.
- Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
- When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.
Nutrition Facts : Calories 395.7, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.5, Sodium 670.9, Carbohydrate 58.6, Fiber 2.7, Sugar 1, Protein 10.2
MUSHROOM RISOTTO WITH SHIITAKE, CREMINI, AND DRIED PORCINI
Mushroom risotto: another classic Italian! Risotto recipes are very popular into the North Eastern Italian cuisine. Its preparation is not particularly easy, but it worth any minute of your time! There are many variations of Italian risotto: along with Milanese Risotto and Asparagus Risotto, the mushroom version is one of the most famous. In this case, I love to add a yolk before stirring the last time my mushroom risotto, but if someone doesn't like the taste of the egg, it is possible to substitute the yolk with one more spoon of butter.
Provided by Filippo Trapella - philosokitchen.com
Categories Rice
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- SAUTEED MUSHROOMS
- First, soak dried Porcini mushrooms into a glass of water. Meanwhile, Porcini are becoming soft, peel and crush the garlic and mince the onion. Now, place a saucepan over medium/low heat and melt 2 tbsp of butter, then saute onion and garlic until very soft and translucent.
- Meanwhile, onion and garlic are cooking, Brush Cremini and Shiitake mushrooms discarding any trace of dirt, then cut them into chunks. Now, raise the Porcini saving the water and squeeze them gently between two towel paper. When the onion and garlic are soft, pour the mushrooms into the pan and saute over medium heat 10 minutes, stirring frequently. Finally, pour the sauteed mushrooms into a covered bowl.
- MUSHROOM RISOTTOCombine the broth with the water used to soak dried porcini, and bring it to simmer.In the same saucepan, we used to saute the mushrooms, melt another tbsp of butter, then saute the rice a couple of minutes over medium heat, stirring continuously. This step is essential to protect any grain of rice with a film of butter, and permit them to save their shape after cooked. After that, pour the sauteed mushrooms and enough simmering broth to cover the rice ½ inch above the rice. Stir well to combine all the ingredients, then set the heat in order to let the mushroom risotto gently simmer. When the rice will adsorb almost all the liquid, add more broth a lattle at time.
- "MANTECATURA" AND FINAL STEPSCook risotto until "al dente", then bring the saucepan far from the heat and pour immediately 1 tbsp of very cold butter and 4 tbsp of Parmigiano Reggiano. Stir the rice energetically and cover with a lid. This step is called in Italian "mantecatura". Let the rice rest 3 minutes, then add 1 yolk, 1 pinch of black pepper and the minced parsley. Finally, stir well one more time and serve mushroom risotto immediately, creamy but not watery.
RISOTTO WITH DRIED WILD MUSHROOMS
A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant!
Provided by Jan in Lanark
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
- Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
- Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
- Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
- Add the green onions, cheese and cream. season to taste with salt and pepper.
Nutrition Facts : Calories 575.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 44.1, Sodium 72.8, Carbohydrate 84.4, Fiber 3.3, Sugar 1.6, Protein 9
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