BEST MUSHROOM RISOTTO RECIPE RECIPES

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GOURMET MUSHROOM RISOTTO RECIPE | ALLRECIPES



Gourmet Mushroom Risotto Recipe | Allrecipes 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 Sjdin

Categories     Risotto

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 11

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

Steps:

  • Warm broth in a saucepan over low heat.
  • Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.
  • Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.
  • Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.
  • Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 430.6 calories, CarbohydrateContent 56.6 g, CholesterolContent 29.3 mg, FatContent 16.6 g, FiberContent 2.7 g, ProteinContent 11.3 g, SaturatedFatContent 6.6 g, SodiumContent 1130.8 mg, SugarContent 4.4 g

MUSHROOM RISOTTO RECIPE - BBC GOOD FOOD



Mushroom risotto recipe - BBC Good Food image

Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Starter, Supper

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 11

50g dried porcini mushrooms
1 vegetable stock cube
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
250g pack chestnut mushrooms, chopped
300g risotto rice, such as arborio
1 x 175ml glass white wine
25g butter
handful parsley leaves, chopped
50g parmesan or Grana Padano, freshly grated

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.

Nutrition Facts : Calories 445 calories, FatContent 17 grams fat, SaturatedFatContent 7.7 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 4 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.45 milligram of sodium

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  • Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
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WILD MUSHROOM RISOTTO RECIPE | INA GARTEN | FOOD NETWORK
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Reviews 4.7
  • In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
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BEST RISOTTO RECIPE | BON APPéTIT
Risotto is like a clingy baby. You can’t put it down, you can’t walk away from it, and you can’t ignore it. Its needs are simple, it just wants all of you. And if you give it all of your patient attention, it will turn into a puddle of love. This simple, pure, unadulterated version stands up on its own, but it also makes an excellent canvas for seasonal ingredients, like snap peas in spring, cherry tomatoes in summer, mushrooms in fall, and lemon in winter.
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MUSHROOM RISOTTO WITH PEAS RECIPE - NYT COOKING
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto. I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish. But this satisfying, elegant dish is fine without peas, too. You’ll get a vibrant dash of green from the parsley added at the end of cooking.
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Calories 316 per serving
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BACON & MUSHROOM RISOTTO RECIPE - BBC GOOD FOOD
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Calories 452 calories per serving
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Reviews 5
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Calories 316 per serving
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