The Best Risotto Recipes

GOURMET MUSHROOM RISOTTO

Gourmet Mushroom Risotto image

Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).

Provided by Myleen Sagrado Sjödin

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 12

Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese

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.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY

How To Cook A Perfect Risotto Recipe by Tasty image

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

Ingredients

6 cups low-sodium chicken stock, or vegetable stock
2 tablespoons olive oil
1 shallot, finely chopped
1 lb shiitake mushroom, stemmed and thinly sliced
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon fresh thyme, finely chopped
salt, to taste
pepper, to taste
1 ½ cups arborio rice
½ cup white wine
1 cup grated parmesan cheese, plus more for serving
¼ cup fresh parsley, for serving

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!

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