Creamy Mushroom Risotto Recipes

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CREAMY MUSHROOM RISTOTTO



Creamy Mushroom Ristotto image

Enjoy this amazing creamy mushroom risotto recipe, it has never been easier to cook the risotto. Simply follow step by step instructions and you will have dinner ready in 25 minutes. Delicious creamy risotto is so easy to make and loved by all ages! If you love the recipe share it with your friends!

Provided by Daniele

Categories     Main Course

Number Of Ingredients 12

500 ml Vegetable or chicken stock
300 g Wild Mushrooms
200 g Risotto rice
175 ml White or Red wine
100 g White onion
50 g Butter
40 g Parmesan cheese
20 ml Olive oil
10 g Chopped parsley
5 g Garlic
5 g Dry porcini mushrooms
Salt and Pepper to taste

Steps:

  • Pour the stock in a pot, add chopped dry porcini mushrooms and bring to simmer.
  • In a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on a low heat and cook until the onions are translucent
  • Then increase the heat and add the rice. Steer constantly, it is important that every rice grain is coated with the hot oil and toasted.
  • After about 1 minute, the rice will turn from white in colour to a translucent yellowish, now pour the wine and steer.
  • Once the wine (and the alcohol) is evaporated start adding the hot stock one ladle at the time.
  • Steer the rice regularly adding stock every time is drying up.
  • While the rice is cooking, in a separate frying pan, pour the remaining oil and add the garlic finely chopped, once golden, add the roughly chopped mushrooms and half of the chopped parsley and season slightly.
  • During the cooking, the mushrooms will release some water, it is important to evaporate as much as possible as this will intensify the flavour.
  • Once this is achieved remove from the heat and set aside.
  • After about 17/18 minutes the rice should be almost ready, it should be cooked but have still a bite in the centre. At this point, remove from the heat, add the sauté mushrooms, the remaining chopped parsley, the butter and the grated Parmesan. Steer well, until all ingredients are amalgamated, cover and let it rest for one minute before serving.

CREAMY MUSHROOM RISOTTO



Creamy Mushroom Risotto image

Mushroom risotto is a gourmet side dish that is so easy to prepare!

Provided by Holly Nilsson

Categories     Side Dish

Time 50m

Number Of Ingredients 8

1 tablespoon olive oil
12 ounces mushrooms (any variety, thinly sliced)
¼ cup onion (chopped)
2 tablespoons butter
1 cup arborio rice
½ cup white wine (or extra broth)
3 cups chicken broth (divided, or mushroom broth)
⅓ cup freshly grated Parmesan cheese

Steps:

  • Warm the broth in the microwave.
  • Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
  • Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
  • Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
  • Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

Nutrition Facts : Calories 358 kcal, Carbohydrate 46 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 831 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CREAMY MUSHROOM RISOTTO



Creamy Mushroom Risotto image

This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving.

Provided by Kathy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 6

Number Of Ingredients 12

½ cup dried porcini mushrooms
½ (10 ounce) can cream of mushroom soup
¼ cup boiling water
4 cups chicken stock
1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 ¾ cups Arborio rice
salt and pepper to taste
fresh thyme, chopped
chopped fresh basil

Steps:

  • Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
  • Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
  • In a saucepan over medium heat, bring the stock to a gentle simmer.
  • Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
  • Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

Nutrition Facts : Calories 337.1 calories, Carbohydrate 61.3 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 2 g, Sodium 627.3 mg, Sugar 1.7 g

CREAMY MUSHROOM RISOTTO RECIPE BY TASTY



Creamy Mushroom Risotto Recipe by Tasty image

Shop Campbell's® Soup to try this recipe for yourself!

Provided by Campbell's

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 14

3 ¼ cups cremini mushrooms, thinly sliced, divided (can use frozen mushrooms if desired)
2 ½ tablespoons olive oil, divided
1 ½ teaspoons fresh thyme, divided (if using dried, use half the amount)
2 teaspoons kosher salt, divided
¾ cup yellow onion, finely chopped
1 teaspoon garlic, minced
½ stick unsalted butter, divided
¼ cup white wine, or broth
1 cup arborio rice
1 can Campbell's® Family Size Cream of Mushroom Soup
3 cups water
1 ¾ cups grated parmesan cheese, plus more for garnish
½ teaspoon freshly ground black pepper, plus more for garnish
1 ½ tablespoons fresh parsley, plus more for garnish

Steps:

  • Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
  • On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated.
  • Bake the mushrooms for 10-15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6-8 minutes.
  • Pour in the white wine and cook until slightly reduced, 1-2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
  • In a medium bowl or large measuring cup, combine the Campbell's® Cream of Mushroom Soup and the water. Stir until completely combined.
  • Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10-15 minutes total.
  • Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
  • Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
  • Enjoy!

Nutrition Facts : Calories 280 calories, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

MUSHROOM RISOTTO



Mushroom risotto 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

Time 30m

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, Fat 17 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.45 milligram of sodium

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