Kittencals Creamy Mushroom Risotto Bake Recipes

KITTENCAL'S CREAMY PARMESAN RISOTTO

Steps:

• Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot.
• In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes).
• Add in garlic and stir for about 2 minutes.
• Increase heat slightly and add in the rice; stir for 1 minute.
• Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed.
• Add in another 1 cup broth, and stir until absorbed.
• Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes).
• Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine.
• Season with salt and pepper.
• Transfer to a bowl and sprinkle with chopped parsley.

KITTENCAL'S CREAMY PARMESAN OVEN-BAKED RICE

Steps:

• Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
• Set oven rack to second-lowest position.
• Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
• Add in garlic; cook stirring for about 2-3 minutes.
• Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
• Mix in the rice, then season with black pepper and salt.
• Cover with a tight-fitting lid.
• Bake for 30 minutes.
• Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
• Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
• You may mix in more Parmesan cheese if desired.
• The rice is best if served immediately.

GARLIC MUSHROOM RISOTTO

Steps:

• Saute mushrooms in butter. Season with salt and pepper to taste.
• Set aside.
• Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
• Stir in the rice and cook 1 minute, coating rice with the oil.
• Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
• Repeat with the remaining broth and hot water.
• Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
• Add more hot liquid if necessary to cook longer.
• Total cooking time should be 20-25 minutes.
• Stir in the mushrooms, cheese and parsley and season to taste.
• Cook till warmed through.

CREAMY OVEN-BAKED RISOTTO

Steps:

• Set oven to 400 degrees F.
• Prepare a medium oven-proof saucepan with a tight-fitting lid.
• In a large bowl combine the soup with chicken stock or water, milk, Parmesan cheese and black pepper until well combined; set aside.
• In the saucepan melt butter over medium heat.
• Add in onion and cook for about 4 minutes or until translucent.
• Add in rice and stir for 2 minutes.
• Add in the mushroom soup mixture and drained mushooms; stir with wooden spoon to combine.
• Cover with a lid and place in the oven.
• Bake for about 25 minutes.
• Remove the lid and stir well then place back in the oven for 10 minutes.
• Season with more Parmesan cheese is desired.
• Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing).

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS

Steps:

• Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
• Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
• Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
• Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

KITTENCAL'S CREAMY OIL-BASED COLESLAW

Steps:

• In a large bowl toss together the coleslaw mix with carrot and green onions;.
• In a medium bowl whisk together all dressing ingredients until smooth and combined; pour over the coleslaw and toss to combine.
• Season with fresh ground black pepper.
• Chill for at least 2 hours before using.
• Delicious!