RISOTTO MUSHROOM RECIPE RECIPES

Name: Wild mushroom, chicken & bacon risotto
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 50g dried porcini mushrooms; 1.3l chicken stock; 250g pack dessert chestnut mushrooms , sliced; 8 rashers smoked streaky bacon , chopped; 50g butter; 1 onion , finely chopped; 300g risotto rice (we used arborio); 1 small glass white wine; 50g parmesan , finely grated; leftover roast chicken , skinned and chopped; handful parsley leaves, chopped

WILD MUSHROOM, CHICKEN & BACON RISOTTO RECIPE - BBC GO…

Wild mushroom, chicken & bacon risotto recipe - BBC Go… image

A risotto oozing with rich winter flavours, perfect for a curl-up-on-the-couch meal

Provided by Barney Desmazery

Categories Dinner, Main course

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

50g dried porcini mushrooms
1.3l chicken stock
250g pack dessert chestnut mushrooms , sliced
8 rashers smoked streaky bacon , chopped
50g butter
1 onion , finely chopped
300g risotto rice (we used arborio)
1 small glass white wine
50g parmesan , finely grated
leftover roast chicken , skinned and chopped
handful parsley leaves, chopped

Steps:

Soak the dried mushrooms in 500ml boiling water for 20 mins, then drain the liquid into the stock. The mushrooms will have absorbed a lot of the liquid; you should have 1.5l in total. Chop the soaked mushrooms and add to the chestnut mushrooms.
Make the risotto: start by frying the bacon in half the butter, then add the onion. When they are soft, add the mushrooms and continue to cook for a few mins until soft. Stir through the rice and continue as in the basic recipe. When you add the final ladle of stock, stir through the chicken to reheat. Add the chopped parsley with the Parmesan and remaining butter, leave to rest for a few mins, then stir through and serve.

Nutrition Facts : Calories 785 calories, FatContent 33 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 68 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 56 grams protein, SodiumContent 3.69 milligram of sodium

CHAMPAGNE RISOTTO RECIPE | GIADA DE LAURENTIIS - FOOD NET…

Champagne Risotto Recipe | Giada De Laurentiis - Food Net… image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

4 thin slices prosciutto
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F.
Place the slices of prosciutto on a lightly greased baking sheet. Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes. The slices will crisp up even more as they cool. Reserve for garnish.
In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.
In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.

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Total Time 1 hours
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Calories 364 calories per serving

1. A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
2. Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they’ve softened. Fish them out of the stock and chop them, reserving the soaking liquid.
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4. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together – this is going to be incredible!
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6. Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.

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Calories 750 calories per serving

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