MIXED MUSHROOM RISOTTO
A friend of mine, an experienced mushroom forager, gave me a jar of her porcini mushroom powder. It's like brown gold! I added it to my usual mushroom risotto and I must say, it's the best mushroom risotto I've ever made.
Provided by nch
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
- Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
- Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
- Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.
Nutrition Facts : Calories 312 calories, Carbohydrate 32 g, Cholesterol 16 mg, Fat 14.9 g, Fiber 1 g, Protein 10.5 g, SaturatedFat 4.8 g, Sodium 393 mg, Sugar 1.1 g
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
WILD MUSHROOM RISOTTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
- Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
- In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
MIXED WILD MUSHROOM RISOTTO
Categories Mushroom Rice Quick & Easy Dinner Fall Bon Appétit
Yield Makes 2 servings (can be doubled)
Number Of Ingredients 7
Steps:
- Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
- Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.
MIXED-MUSHROOM RISOTTO
Categories Mushroom Rice Sauté Vegetarian Parmesan Basil White Wine Summer Thyme Simmer Bon Appétit
Yield Makes 8 first-course or 4 main-course servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.
- Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.
- Available at Italian markets, specialty foods stores, and some supermarkets.
More about "mixed wild mushroom risotto recipes"
MIXED MUSHROOM RISOTTO RECIPE - MASALA HERB
From masalaherb.com
MIXED MUSHROOM RISOTTO - SUGARLOVESPICES
From sugarlovespices.com
MIXED WILD MUSHROOM AND ASPARAGUS RISOTTO - TASTE LIFE
From tastelife.tv
WILD MUSHROOM RISOTTO | RECIPES | WW USA
From weightwatchers.com
RISOTTO MILANESE - MUSHROOM RISOTTO RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
MIXED WILD MUSHROOM RISOTTO RECIPE - COOKEATSHARE
From cookeatshare.com
15 MIXED MUSHROOM RECIPE - SELECTED RECIPES
From selectedrecipe.com
PERFECT MUSHROOM RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: MIXED MUSHROOM RISOTTO - EASY RECIPES
From recipegoulash.cc
BEST WILD MUSHROOM RISOTTO RECIPE - HOW TO MAKE WILD …
From goodhousekeeping.com
MIXED WILD MUSHROOM RISOTTO RECIPES
From tfrecipes.com
BBC GOOD FOOD MUSHROOM RECIPES | DEPORECIPE.CO
From deporecipe.co
WILD MUSHROOM STEEL CUT OAT RISOTTO RECIPE | QUAKER OATS
From quakeroats.com
MIXED WILD MUSHROOM RECIPES : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CREAMY WILD MUSHROOM RISOTTO RECIPE - UNPEELED JOURNAL
From unpeeledjournal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love