Three Mushroom Risotto Recipes

RISOTTO WITH THREE MUSHROOMS

Steps:

• Gently clean the mushrooms with a mushroom brush or paper towel. Trim tough stems, and discard. Cut mushrooms into 1/2-inch pieces.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chanterelles, season with salt and pepper, and saute, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl. In the same skillet, melt 2 tablespoons more butter; add the remaining mushrooms, season, and cook, stirring occasionally, until softened, about 2 minutes. Transfer to bowl with chanterelles.
• Heat chicken stock in a saucepan over medium heat, then reduce to a low simmer. Meanwhile, heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the shallots, and cook, stirring, until translucent, about 3 minutes. Add the rice, and cook, stirring, until it begins to make a clicking sound like glass beads, 3 to 4 minutes. Add the wine, and cook, stirring, until absorbed by the rice. Ladle 3/4 cup hot stock into pan. Using a wooden spoon, stir the rice mixture constantly, at moderate speed. When it is just thick enough to leave a clear wake behind the spoon, add 3/4 cup more stock. Continue adding stock, 3/4 cup at a time, and stirring constantly until the rice is al dente but not crunchy. (The rice should be mostly translucent but still opaque in the center.) Remove from heat. Stir in the remaining 4 tablespoons butter, the reserved mushrooms, and 1 cup Parmesan. Season with salt and pepper.
• Divide the risotto among four shallow bowls, mounding it in the center. Grate or shave additional Parmesan over the risotto, and sprinkle with chervil. Serve.

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.

THREE-MUSHROOM RISOTTO

Steps:

• Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
• Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
• Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
• Stir in cheese and vinegar.

MUSHROOM RISOTTO

Steps:

• Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
• Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
• Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
• Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
• Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
• Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
• Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
• Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
• Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

THREE-MUSHROOM RISOTTO

Steps:

• Bring porcini mushrooms and water to boil in medium saucepan; simmer on low heat 5 min. or until mushrooms are tender. Use slotted spoon to transfer mushrooms to cutting board. Add chicken broth to mushroom liquid in pan; bring just to boil. Reduce heat to low; cover to keep warm. Chop porcini mushrooms.
• Melt butter in deep large skillet on medium heat. Add shallots; cook and stir 2 min. Add button and portobello mushrooms; cook and stir 2 min. Stir in porcini mushrooms; cook and stir 2 min. Add rice; cook and stir 1 min.
• Add warm broth mixture 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed. (This will take about 20 min.) Stir in 1/4 cup cheese; top with remaining cheese and thyme.

THREE-CHEESE-AND-MUSHROOM QUINOA RISOTTO

Steps:

• Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
• Add the quinoa, and cook, stirring occasionally, until it's glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.
• Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.
• Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.