Portabella And Leeks Risotto Recipes

PORTOBELLOS WITH LEEKS AND SPINACH

Steps:

• Trim dark-green parts from leeks; slice leeks crosswise, and soak in cold water. Swish leeks to help loosen dirt. Repeat with fresh water until you no longer see any grit at bottom of bowl. Lift leek slices out of water, leaving grit behind; drain them thoroughly on paper towels.
• Preheat oven to 450 degrees. Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and pepper. Bake until caps are just tender, about 15 minutes.
• Top with leeks, spinach, and cheese; season again with salt and pepper. Bake until spinach wilts and cheese starts to brown, 10 to 12 minutes.

LEEK RISOTTO WITH SUGAR SNAP PEAS AND PANCETTA

Steps:

• Add 1/2 tablespoon oil to a large, wide saucepan, and add the pancetta slices. (It's OK if they're not in one layer, as they will shrink quite a bit.) Turn heat to medium and cook, turning and rearranging the pancetta until lightly browned, crisp, and the fat has rendered, 6 to 8 minutes. Transfer with tongs to a paper towel, leaving the fat in the pan.
• Add the stock and 1 cup water to a separate medium saucepan. Transfer the saucepan to a back burner and bring to a simmer over low. Keep warm on the lowest heat.
• Add 1 tablespoon oil to the pan that you cooked the pancetta in, and add the leeks, garlic and 1/2 teaspoon salt. Cook, stirring, over medium-high until wilted and soft, about 5 minutes.
• Add the rice and cook, stirring, until grains look slightly translucent, 2 to 3 minutes. Add wine and cook until nearly absorbed, about 1 minute.
• Add a ladleful of stock to the rice - you want just enough to barely cover the surface of the rice. Cook at a lively simmer, stirring very frequently, until it's nearly absorbed, 2 to 3 minutes. Continue adding stock in this way until rice is very creamy, but still al dente, 15 to 20 minutes total. You may not need all of the liquid, but you will probably use most of it.
• Stir in the butter and cheese, and season to taste with salt and pepper. Stir in the snap peas. Add more of the remaining liquid if needed to loosen (it should be a bit soupy), and divide among four shallow bowls. Crumble the reserved pancetta over top, and sprinkle with chives, if desired.

PORTOBELLO STEAKS

Steps:

• Remove stems and clean the mushrooms; set aside.
• Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
• Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
• Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.

PANCETTA AND LEEK RISOTTO FOR TWO

Steps:

• Warm the chicken broth in a small saucepan over medium-low heat. Cover and keep warm while you make the risotto.
• Heat the oil in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4 minutes. Use a slotted spoon to remove the pancetta to a paper-towel lined plate.
• Remove all but 2 tablespoons of the rendered fat from the saucepan, then add the garlic, leek, a pinch of salt and several grinds of pepper. Cook, stirring occasionally, until the leek is tender and softened, 3 to 4 minutes. Add the rice, butter and bay leaf. Cook, stirring, until the rice is toasted, smells nutty and turns a light golden brown, about 4 minutes. Pour in the wine and simmer, stirring occasionally, until it is completely absorbed, 2 to 3 minutes.
• Ladle 1/2 cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center). Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 15 to 17 minutes. Discard the bay leaf.
• Stir in the baby spinach, Parmesan, half of the reserved pancetta, 1/2 teaspoon salt and a couple grinds of pepper. Stir until the spinach is wilted and everything is evenly combined. Taste and adjust the seasoning with salt and pepper. Spoon into 2 dinner bowls and top with the remaining pancetta and a sprinkle of Parmesan.

PORTABELLA AND LEEKS RISOTTO

Steps:

• Rehydrate dry mushrooms with 1 cups of hot water for 1 hour. At the end of 1 hour, the process will create mushroom juice and rehydrated mushrooms. Strain rehydrated mushrooms and put mushroom juice in medium sauce pan. Add 4 cups of vegetable broth with mushroom juice bringing it to a boil. Once boiled, reduce heat to low; cover and keep broth hot. With each step from now and to the end, stir frequently. The decadent taste is brought out with more stirring TLC. Melt 3 tablespoons of butter with olive oil in heavy large sauce pan over medium heat. Add leaks sautéing until nearly cooked. Add portabella mushrooms and cook until tender. Add rice and stir to coat for 3 minutes. Add wine and simmer until liquid is absorbed before. Increase heat to medium-high. Gradually add 3/4 cup hot broth and simmer until absorbed. Continue to add broth until rice is tender and mixture is creamy. Most or all the broth will be used. Sprinkle on Parmesan cheese chopped fresh Thyme. Now ready to be served,

LEEK & BACON RISOTTO

Steps:

• Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
• Stir in the leeks and soften for 5-7 mins. Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed. Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more. Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency. Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

MUSHROOM RISOTTO IN PRESSURE COOKER

Steps:

• In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
• Add onion and garlic. Saute until translucent.
• Add portabella and rice. Stir until rice is coated with oil.
• Add Chicken broth.
• Cover and cook under high pressure for 7 minutes.
• Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring stock or broth to a simmer in a saucepan, with a ladle nearby. Make sure stock is well seasoned, and keep it simmering on the stove.
• Heat oil in a wide, heavy nonstick skillet or saucepan over medium heat. Add onions or shallots and cook gently until just tender, 3 to 5 minutes.
• Turn up heat and add mushrooms. Cook, stirring, until they begin to sweat, about 3 minutes, then add garlic and thyme or sage. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until they are soft. Taste and adjust seasoning.
• Add rice and stir until grains begin to crackle. Add wine and cook, stirring, until wine is no longer visible in pan. Stir in enough simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often and vigorously, until stock is just about absorbed. Add another ladleful or two of stock and continue cooking, not too fast and not too slowly, stirring often and adding more stock when rice is almost dry, for 15 minutes.
• Add peas, if using, and continue adding stock and stirring for another 10 minutes. Rice should be tender all the way through but still al dente. Taste now and adjust seasoning.
• Add another ladleful or two of stock to rice. Stir in parsley and Parmesan, and remove from heat. Season with black pepper and serve right away in wide soup bowls or on plates.

PORTABELLA RISOTTO

Steps:

• Bring broth and wine to simmer in a small saucepan. Remove from heat and cover to keep warm.
• Saute mushrooms in the butter in a separate saucepan over medium-high heat- until mushrooms are tender.
• Stir in the rice, one tablespoon of thyme and all but 1/4 cup of the broth mixture. Reduce heat to medium.
• Simmer for 20 minutes or until the rice is almost tender- stirring occasionally.
• Mix in remaining 1/4 cup of broth mixture.
• Cook for a few more minutes or until the rice mixture is creamy, stirring occasionally.
• Remove from heat- stir in the remaining tablespoon of thyme and Parmesan.