ROASTED MUSHROOM RISOTTO WITH PARSLEY
Another of Jamie Oliver's wonderful recipes for risotto. Use the base from Recipe #310695 until step #11 then finish with this. You'll love the flavors of roasted mushrooms and fresh, green parsley at the end. This is truly sublime!
Provided by Penny Stettinius
Categories Short Grain Rice
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees.
- Start making your risotto bianco.
- When you come to step # 11, you need to roast your mushrooms so heat a heavy-bottomed oven proof frying pan or baking pan until medium hot and add a splash of oil.
- Fry the mushrooms for a minute or 2, until they begin to color, and season with salt and pepper.
- Add the garlic, thyme, and butter and mix together.
- Place the pan in the preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor.
- At step 12 of the bianco, when you add the butter and Parmesan, stir in all the parsley.
- Roughly chop half the roasted mushrooms and garlic and stir into the risotto, adding a good squeeze of lemon juice to balance the flavors.
- Divide between the plates and sprinkle over the remaining mushrooms.
- Serve with grated Parmesan.
Nutrition Facts : Calories 502.2, Fat 27.7, SaturatedFat 14.2, Cholesterol 62.1, Sodium 676.1, Carbohydrate 36, Fiber 2.8, Sugar 6, Protein 15.6
ASPARAGUS RISOTTO WITH PINE NUTS
A deliciously creamy risotto highlighting the first spring asparagus, the pine nuts give a great crunch.
Provided by evelynathens
Categories Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- On medium heat, add butter and olive oil to pan and swirl until entire pot is coated.
- At the same time, bring broth to a simmer in a separate pot.
- Add onion and stir; sauté for 2 minutes.
- Add chopped rosemary, Italian parsley, and pine nuts.
- Sauté for 3 more minutes.
- Add garlic and rice and sauté for 1 more minute.
- Be sure not to let the garlic brown.
- Add the wine and cook until absorbed, about 30 seconds.
- Add ¾ of the simmering broth and stir.
- Watch over rice carefully.
- When most liquid has been absorbed, add the rest of the broth.
- Simmer the rice for 10 minutes, stirring frequently.
- (NOTE: If the rice begins to stick to the bottom of your pan, add more water, 1/2 cup at a time until absorbed. You need to add more water if no liquid is visible in the pan, 1/2 cup water until absorbed.) Meanwhile, wash, trim asparagus and discard ends.
- Cut off asparagus tips.
- Chop remaining asparagus stalks into bite sized pieces.
- Add ½ of the stalks and stir, continue simmering for another 5 minutes, adding more water if needed.
- Add asparagus tips and continue stirring often, adding more liquid as needed, cooking until rice is tender and mixture is creamy; about 8-10 more minutes.
- Add 1/2 cup parmesan cheese and cream and stir.
- When blended, remove from heat.
- Serve with salt, pepper and additional Parmesan to taste.
MUSHROOM ORZO RISOTTO WITH PINE NUTS
Toasted orzo pasta cooked like risotto with mushrooms and pine nuts. Serve as a side dish, or a main dish with a nice salad and bread.
Provided by Bolistoli
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat garlic and olive oil in a medium saucepan.
- When garlic "speaks", add the onion and saute until translucent.
- Add the mushrooms, sprinkle with salt and pepper.
- Cook mushrooms until brown and all the liquid has evaporated.
- In the mean time, toast orzo in a separate pan over medium heat, until light golden.
- When mushrooms are cooked, add sage, thyme, and chicken broth and bring to a boil.
- Add orzo, reduce heat to med-low.
- Cook until broth is absorbed (about 15 minutes) and orzo is al dente, stirring occasionally.
- Add pine nuts, parmesan cheese, and parsley. Heat through until parmesan is melted and absorbed into the orzo.
- Season to taste with additional salt and pepper, if necessary.
- Serve immediately, with additional parmesan cheese, if desired.
Nutrition Facts : Calories 297.7, Fat 10.1, SaturatedFat 2.1, Cholesterol 5.5, Sodium 358.8, Carbohydrate 39.5, Fiber 3, Sugar 4.4, Protein 14.9
RISOTTO WITH WILD MUSHROOMS AND PEAS
This is a great dish to serve on Sunday night when The Sopranos come on. It's classy and understated. A good way to add more intense mushroom flavor is to throw the mushroom stems in with the chicken stock. Just be sure to brush the mushroom stems first for any loose dirt.
Yield serves 6 to 8
Number Of Ingredients 15
Steps:
- Place a large, deep skillet over medium heat and drizzle with a 3-count of oil. Add the onion and garlic, and cook, stirring, for 5 minutes, until soft. Toss in the mushrooms and herbs; cook down until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir for a minute or two, until the grains are well coated and opaque. Season again; seasoning in stages makes the rice taste good from the inside out. Stir in the wine and cook a minute to evaporate the alcohol. Pour in 1 cup of the warm stock. Stir with a wooden spoon until the rice has absorbed all the liquid; then add another cup. Keep stirring while adding the stock a cup at a time, allowing the rice to drink it in before adding more. You may not need all the stock. Taste the risotto. It should be slightly firm but creamy-definitely not mushy, but not raw either. Fold in the peas, butter, and Parmigiano cheese. Drizzle with olive oil and garnish with parsley to finish the dish up. Risotto doesn't like to sit around, so serve it immediately.
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