Portuguese Mushroom Risotto Recipes

GOURMET MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat.
• Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
• Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
• When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

PORTUGESE RISOTTO

Steps:

• In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally.
• Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes.
• Serve hot.

PORTUGUESE MUSHROOM RISOTTO

Steps:

• Heat butter and oil in a large saucepan.
• Stir in the chopped onion and lemon zest and cook gently for 3 minutes. Stir in the rice and cook for 3 minutes.
• Add the mushrooms and olives and stir until well coated.
• Add the lemon juice and wine and cook slowly, stirring, until the liquid has been absorbed.
• Add half the quantity of stock and cook slowly, stirring, until the liquid has been absorbed.
• Pour in the remaining stock and continue to cook slowly, stirring, until the rice is tender and the liquid absorbed.

FLAVORFUL MUSHROOM RISOTTO

Steps:

• Make sure you only wipe the mushrooms clean.
• Melt 2 tablespoons butter in a medium skillet over medium-high heat.
• Add mushrooms and saute about 5 minutes. (If using chanterelles, dry saute first for 1-2 minutes and let the mushrooms cook in their own juices before adding the butter.)
• Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
• Lower heat to medium; add cream, and simmer 5 minutes.
• Remove skillet from heat and set aside.
• Bring stock to simmer in a saucepan.
• In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
• Add shallots or onions and cook until soft, about 2 minutes.
• Add garlic and cook another 30 seconds to 1 minute.
• Add rice and stir to coat with butter an oil.
• Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
• Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
• This process will take about 20 minutes.
• The rice should be just cooked and slightly chewy.
• Stir in cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
• Season to taste with salt and pepper and serve garnished with parsley.

MUSHROOM RISOTTO

Steps:

• In a large pan heat butter and oil, add onions and saute until transparent.
• Add garlic and mushrooms.
• Add rice and stir until transparent.
• Add wine, allowing it to evaporate.
• Add a ladle of boiling stock, simmer, and stir until it is almost entirely incorporated.
• Keep adding stock, a little at a time, until rice is almost cooked.
• Remove from heat, season and finish with butter and parmesan.
• Rest it for five minutes with the lid on, then serve.