MUSHROOM RISOTTO
For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.
Provided by Tyler Florence
Categories side-dish
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
- Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
- 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.
GOURMET MUSHROOM RISOTTO
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
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
MAGNIFICENT 1ST PRIZE RISOTTO
This recipe was part of what helped me win a cooking competition at school against 7 other people. I got it out of an excellent appetizer book and continue to make it!! Excellent served with any meal. (VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)
Provided by Mallina Cashew
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring stock to a boil, then reduce to a low simmer.
- Ladle a little stock into a small bowl; add the saffron threads and let infuse.
- Melt 4 tablespoons of butter in a large sauce pan until foaming.
- Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
- Cook only until softened, not brown.
- Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
- Stir over low heat until liquid has beed absorbed.
- Keep adding stock, letting the rice absorb the liquid before adding more.
- STIR CONSTANTLY Test frequently just for the hell of it!
- After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
- Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
- Season to taste.
- Transfer to serving plates and serve hot.
- Sprinkle remaining parmesan cheese.
- ENJOY!
Nutrition Facts : Calories 445.8, Fat 25.3, SaturatedFat 14.4, Cholesterol 69.2, Sodium 939.2, Carbohydrate 34.5, Fiber 0.5, Sugar 6.2, Protein 19.3
THE ONLY BASIC RISOTTO RECIPE YOU'LL EVER NEED
There's a reason so many restaurants put risotto on their menus: It's not a dish most people attempt to cook at home. Risotto has an earned reputation for being fussy. This easy risotto recipe requires a attention and stirring, but at its core, it's really just rice and broth. And when those two simple ingredients come together, they create a creamy, almost magical dish that's well worth the effort. With a solid formula, like the one below, you'll be able to tackle any risotto recipe and have a gorgeous meal on the table in about 30 minutes.
Provided by Jennifer Kushnier
Yield Serves 4
Number Of Ingredients 6
Steps:
- Bring stock to a simmer in a saucepan over medium. Reduce heat and keep warm.
- Melt the butter and heat the oil in a large skillet or wide-bottomed pot. Add the rice; stir to coat all the grains, 1 minute.
- Add 1 ladle of broth (½ cup to ¾ cup), stir, and leave it alone until broth is nearly absorbed, 2 to 3 minutes. (Run a wooden spoon through it; rice should slowly fill in the channel.)
- Stir, add another ladle of broth, and stir again. Cook undisturbed until the broth is absorbed, 3 minutes. Repeat until about 1 ladle of broth remains, 15 to 18 minutes of total cook time for the rice. Turn off heat.
- Add salt, remaining broth, and cheese. Stir gently for 2 minutes. Serve immediately in warmed bowls, with more grated cheese over top, if desired.
Nutrition Facts : Calories 266, Carbohydrate 40, Fat 8 g, Fiber 2, Protein 9 g, SaturatedFat 3 g, Sodium 400 mg, Sugar 1 g
THE BEST CREAMY RISOTTO RECIPE
Steps:
- Add the olive oil to a large pot or rondeau over medium-low heat.
- Pour in the onions and cook for 8-10 minutes or until lightly browned and translucent.
- Add in the garlic and cook for 1 to 2minutes.
- Next pour in the rice and toast for 3 to 4 minutes while stirring every 30 seconds.
- Deglaze with the wine and stir constantly until all of it has been absorbed into the rice.
- Add 4-8 ounces of warm chicken stock at a time to the rice while constantly stirring until it has been absorbed and then repeat the process until the arborio rice is cooked and al dente, or slightly crunch.
- Stir in the cream, parmesan cheese, salt, and pepper and cook for 2 to 3 more minutes.
- Serve with more parmesan cheese, pepper, and optional parsley garnish.
Nutrition Facts : Calories 309 kcal, Carbohydrate 46 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 315 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY
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
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!
BEEF RISOTTO
A hearty beef risotto recipe full of rich flavours. Topped with mozzarella cheese, parmesan and herbs, it is pure perfection.
Provided by Michelle Minnaar
Categories Risotto
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan. Gently fry the onion for 3 minutes, or until softened.
- Add the garlic, and fry for 1 minute.
- Turn up the heat and add the mince, browning it, which should take 5 minutes.
- Lower the heat to medium and stir in the rice.
- Pour in the passata and sprinkle in the oregano.
- Stir and let the risotto simmer gently for 5 minutes or until the liquid has been absorbed.
- Add 125ml (¼ cup) of beef stock to the risotto, and keep stirring until the stock disappears. Repeat until you've used up all the stock.
- By this time, the meat should be cooked through. The rice shouldn't be dry but should rather have a sloppiness to it. If the rice is still not quite cooked, add a splash of extra stock or water and keep stirring until the rice is cooked to your liking.
- [Optional] Stir in the sugar.
- Melt the mozzarella into the risotto to add some stringy goodness to the risotto. Alternatively, serve as a topping along with grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts : Calories 401 calories, Sugar 5.2 g, Sodium 710.9 mg, Fat 7.6 g, SaturatedFat 3.4 g, TransFat 0 g, Carbohydrate 59.3 g, Fiber 2.9 g, Protein 26.2 g, Cholesterol 18 mg
THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
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- Tip into a medium roasting tray. Peel and slice the garlic, pick the rosemary leaves and scatter over the tomatoes.
BEST RISOTTO RECIPE | BON APPéTIT
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4.8/5 (69)Servings 8
- Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
- Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and surrounded by fluid, not-too-thick creamy suspension, 25–30 minutes. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging the starches to release from the risotto, creating its trademark creamy consistency. You may not need all of the hot water, but err on the side of soup rather than sludge. The finished texture should be more of a liquid than a solid. Start checking the rice after about 15 minutes; the grains should be tender but not mushy, with a slightly firm center that doesn’t leave a chalky or bitty residue between your teeth after tasting. Do not overcook!
HOW TO MAKE THE BEST MUSHROOM RISOTTO | THE RECIPE CRITIC
From therecipecritic.com
Cuisine ItalianCategory Side DishServings 4Total Time 35 mins
- Start by warming the chicken broth. Either in a large bowl in the microwave or in a medium saucepan over medium heat bring to a simmer.
- In a large pot heat the olive oil. Add the onion and cook until tender. Add 1 tbsp butter, garlic, mushrooms and thyme. Cook until the mushrooms have softened and are tender. Season with salt and pepper. Remove and set aside on a plate.
- Melt the remaining 1 tbsp butter and add the arborio rice. Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes. Add the wine and cook until the wine has absorbed.
- Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid. Continue to add one cup of broth and allow the rice to absorb after each addition. Stir often and cook until the risotto is al dente and not mushy. You may not need all of the broth.
CHICKEN AND MUSHROOM RISOTTO | RECIPETIN EATS
From recipetineats.com
5/5 (61)Total Time 50 minsCategory DinnerCalories 658 per serving
- Heat 1 tsp oil in a pot or skillet (Note 2) over high heat. Add bacon and cook until golden. Transfer to small microwave-proof bowl.
- Leave about 1 tbsp bacon fat in pot - discard excess. Add chicken* and cook until browned and cooked through. Transfer to separate bowl.
- Turn heat down to medium and return pot to the stove. Add butter, and melt. Add garlic and onion. Sauté for 3 minutes or until softened.
THE ONLY RISOTTO RECIPE YOU'LL EVER NEED | EPICURIOUS
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Author Genevieve KoEstimated Reading Time 2 mins
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5/5 (27)Total Time 45 minsCategory Main DishesCalories 650 per serving
THE BEST MUSHROOM RISOTTO RECIPE | STEP BY STEP + A SECRET ...
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5/5 (1)Total Time 35 minsCategory Dinner, Lunch, Main Course, Main DishCalories 957 per serving
- In a pan on high heat add a glug of olive oil. When hot add in the rice and toast for a minute, making sure all the grains are coated in hot oil.
- Add in the vermouth and stir the pan. The vermouth will evaporate quickly so as soon as you add it and stir, add in the shallot and stir them in as well.
- When the vermouth is almost gone, pour in 1 cup of the chicken stock and as much of the mushrooms as will fit. Let the mushrooms soften in the liquid and shrink a bit in size, then add more as more room is made.
- When the liquid begins to get low, add in more using 1/4 - 1/2 cup increments. Constantly stir the rice in the pan, being careful not to break up the mushrooms.
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Ratings 72Calories 367 per servingCategory Side Dish
16 FANTASTICALLY EASY RISOTTO RECIPES - MAKE YOUR BEST MEAL
From thespruceeats.com
- Easy Traditional Risotto. Using freshly grated Parmesan cheese in this easy traditional risotto recipe is a must. A good-quality white wine will also enhance the flavor of this easy risotto recipe.
- Mushroom Risotto. The real magic in this mushroom risotto recipe comes from using mushroom stock, but any vegetable stock can be substituted. Meaty mushrooms give a savory, rich flavor to this tasty vegetarian risotto dish that makes a great lunch or dinner option.
- Crock Pot Ham and Pea Risotto. When you think about it, the low, slow heat of a slow cooker is the perfect way to make risotto. This yummy crock pot ham and pea risotto recipe turns out very smooth and creamy.
- Long-Grain Rice Chicken Risotto. Would you believe that regular long-grain rice works in this chicken risotto? The purists may stick to Arborio rice, which is certainly nice.
- Baked Risotto Recipe. Baking the risotto in a hot oven, after the mixture is brought to a simmer on the stovetop, is a super-easy way of making this tasty rice side dish.
- Savory Chicken Risotto. Here's a great way to use up leftover cooked chicken (or use a supermarket rotisserie chicken), which adds satisfaction to a classic risotto recipe.
- Italian Sweet Pea Risotto. This elegant and colorful Italian sweet pea risotto recipe is made with sweet green peas and prosciutto for a classic variation on Italian risotto.
- Lobster Risotto. When you're cooking to impress, look no further than this divinely decadent lobster risotto recipe that's surprisingly simple to put together.
- Spicy Risotto With Red Pepper Recipe. Here's a low-fat vegetarian and vegan recipe for spicy risotto with red pepper, that gets plenty of kick from cayenne and red pepper flakes.
- Asparagus Risotto. The fresh, grassy taste of asparagus brings a spring-like flavor to this elegant asparagus risotto dish. Serve it as the perfect accompaniment to grilled chicken or fish.
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