HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY
Here's what you need: low-sodium chicken stock, olive oil, shallot, shiitake mushroom, unsalted butter, garlic, fresh thyme, salt, pepper, arborio rice, white wine, grated parmesan cheese, fresh parsley
Provided by Matt Ciampa
Categories Lunch
Yield 4 servings
Number Of Ingredients 13
Steps:
- Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
- Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
- Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
- Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
- Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
- Add the white wine and cook until the wine has evaporated, stirring occasionally.
- Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
- Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
- Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
- Top with parsley, Parmesan, salt, and pepper.
- Enjoy!
MUSHROOM RISOTTO BY MARCEL VIGNERON RECIPE BY TASTY
Here's what you need: dried shiitake mushroom, filtered water, grapeseed oil, oyster mushroom, fresh thyme, garlic, butter, salt, olive oil, shallot, butter, sushi rice, bay leaf, garlic, dry white wine, mushroom stock, frozen peas, salt, butter, white truffle oil, rayu oil, pine nuts, grated parmesan cheese, pine nut, wood sorrel, grated parmesan cheese, olive oil
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 27
Steps:
- Blend dried shiitake in blender until it becomes a fine powder.
- Pour into a pot filled with filtered water, bring to a boil, then lower the heat and simmer for 20 minutes. Keep broth warm while preparing the risotto.
- Sauté oyster mushrooms in grapeseed oil until brown edges have formed.
- Add thyme, garlic, and 1 tablespoon of butter to help caramelize. Once they have caramelized, salt, to taste, and reserve.
- Sweat the shallots in olive oil until tender, about 5 minutes, then add butter and sushi rice. Toast rice while stirring frequently.
- Add bay leaf, garlic clove, and pour white wine over toasted rice and cook until the wine has been absorbed, then continue stirring.
- Over medium heat, add 2 cups (470 ml) of warm mushroom stock at a time, stirring occasionally and adding more stock as it gets absorbed by the rice. The rice should absorb 6-8 cups (1.4-1.9 liters) of stock. Taste the rice throughout to make sure it cooks just until it is tender, or al dente.
- Add frozen peas and stir. Salt the risotto, to taste, and remove the garlic clove and bay leaf.
- Add ¼ cup (60g) butter, truffle oil, rayu oil, sautéed mushrooms (optional: save some for garnish), pine nuts, and Parmesan. Stir until well incorporated.
- Garnish with reserved mushrooms, pine nuts, wood sorrel, Parmesan, and drizzle with olive oil.
- Enjoy!
Nutrition Facts : Calories 637 calories, Carbohydrate 66 grams, Fat 31 grams, Fiber 5 grams, Protein 11 grams, Sugar 16 grams
MUSHROOM AND LEEK RISOTTO RECIPE BY TASTY
Here's what you need: unsalted butter, large leek, mixed mushroom, garlic, Holland House® Sherry Cooking Wine, arborio rice, vegetable stock, fresh thyme, kosher salt, freshly grated parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, fresh parsley
Provided by Holland House
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Turn on the Crock-Pot® Express, select Brown/Sauté mode and high heat, and add 2 tablespoons of butter to the pot. When the butter has melted, add the leek, mushrooms, and garlic, and sauté, stirring frequently for 5-7 minutes, or until the mushrooms are browned and most of the liquid is evaporated.
- Stir in the Holland House® Sherry Cooking Wine and cook until the wine is reduced to only a few tablespoons, 3-4 minutes.
- Add the arborio rice and toast for 1 minute, then press Stop on the Crock-Pot® Express to turn off the heat.
- Mix in the vegetable stock, thyme, and ½ teaspoon salt.
- Place the lid on the Crock-Pot® Express, lock into place, and turn the vent to the seal position.
- Press the Rice/Grains button, and then Start. It will set the cook timer to 12 minutes. After 12 minutes, let the Crock-Pot® Express release naturally for 10 minutes, then release the steam valve and open the lid. The risotto should be creamy and slightly al dente. Remove the thyme sprigs.
- Stir the Parmesan, lemon zest, and lemon juice, and season to taste with salt and pepper.
- Serve immediately, garnished with the parsley.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 70 grams, Fat 44 grams, Fiber 2 grams, Protein 8 grams, Sugar 11 grams
CREAMY MUSHROOM RISOTTO RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
- On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated.
- Bake the mushrooms for 10-15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6-8 minutes.
- Pour in the white wine and cook until slightly reduced, 1-2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
- In a medium bowl or large measuring cup, combine the Campbell's® Cream of Mushroom Soup and the water. Stir until completely combined.
- Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10-15 minutes total.
- Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
- Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
ONE-POT CREAMY CHICKEN MARSALA PASTA RECIPE BY TASTY
Here's what you need: olive oil, boneless, skinless chicken breast, white mushroom, white onion, chicken stock, heavy cream, marsala wine, penne pasta, shredded parmesan cheese, salt, pepper, fresh parsley
Provided by Michael Price
Categories Dinner
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium-high heat.
- Add 2 tablespoons of olive oil and chicken breast. Season with salt and pepper to taste.
- Cook until chicken is no longer pink. Remove and set aside.
- Add the remaining tablespoon of oil, and the mushrooms and onion. Season with salt and pepper to taste. Cook until onions are browned, stirring occasionally.
- Return the chicken to the pot. Add the stock, cream, wine, and pasta, bring up to a simmer, and cover.
- *Marsala wine can be purchased at most grocery stores near the dessert or sweet wines and gives the dish a distinct flavor. However, if you can't get your hands on Marsala, you can substitute 1 cup of white wine (240 ml) plus 1 ½ tablespoons of brandy.
- Simmer until pasta is tender, about 15-20 minutes, stirring occasionally.
- When pasta is tender, stir in parmesan cheese until smooth. Remove from heat.
- Garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 1123 calories, Carbohydrate 102 grams, Fat 60 grams, Fiber 3 grams, Protein 41 grams, Sugar 11 grams
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