MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS
The risotto is made using the traditional slow-stirring method, and finished with freshly ground black pepper and Parmesan cheese. Shiitake mushrooms offer a wonderful woodsy taste and are a great compliment to the earthy dried porcini mushrooms. This risotto would be wonderful with a grilled steak and a green salad.
Provided by CookinDiva
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
- Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
- Set mushrooms aside.
- Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
- In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
- Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
- Add wine to onion/rice mixture; stir and allow to evaporate.
- Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
- When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.
Nutrition Facts : Calories 395.7, Fat 11.4, SaturatedFat 5.9, Cholesterol 22.5, Sodium 670.9, Carbohydrate 58.6, Fiber 2.7, Sugar 1, Protein 10.2
DRIED PORCINI AND SHIITAKE MUSHROOM RISOTTO (EASY)
Always inspired by what I see and read, TRUE! Never made risotto before, but now I can say I did too! Granted is not the "traditional" way of making risotto, but this worked for me! Hope you enjoy my recipe! SOURCE: What's On The List? http://whatsonthelist.wordpress.com/2012/12/26/dreamy-creamy-porchini-and-mushroom-risotto/
Provided by mickeydownunder
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Rehydrate the mushrooms.
- Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
- Add washed rice and garlic and garlic paste.
- Add wine, chicken stock, shiitake mushroom water and salt.
- Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
- Add cream and cheese, season and ENJOY!
- NOTE: If the sauce is too thick, can always add more chicken stock or wine.
Nutrition Facts : Calories 281.4, Fat 11.2, SaturatedFat 6.8, Cholesterol 35.6, Sodium 424.1, Carbohydrate 30.4, Fiber 1.8, Sugar 1.7, Protein 8.8
MUSHROOM RISOTTO WITH SHIITAKE, CREMINI, AND DRIED PORCINI
Mushroom risotto: another classic Italian! Risotto recipes are very popular into the North Eastern Italian cuisine. Its preparation is not particularly easy, but it worth any minute of your time! There are many variations of Italian risotto: along with Milanese Risotto and Asparagus Risotto, the mushroom version is one of the most famous. In this case, I love to add a yolk before stirring the last time my mushroom risotto, but if someone doesn't like the taste of the egg, it is possible to substitute the yolk with one more spoon of butter.
Provided by Filippo Trapella - philosokitchen.com
Categories Rice
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- SAUTEED MUSHROOMS
- First, soak dried Porcini mushrooms into a glass of water. Meanwhile, Porcini are becoming soft, peel and crush the garlic and mince the onion. Now, place a saucepan over medium/low heat and melt 2 tbsp of butter, then saute onion and garlic until very soft and translucent.
- Meanwhile, onion and garlic are cooking, Brush Cremini and Shiitake mushrooms discarding any trace of dirt, then cut them into chunks. Now, raise the Porcini saving the water and squeeze them gently between two towel paper. When the onion and garlic are soft, pour the mushrooms into the pan and saute over medium heat 10 minutes, stirring frequently. Finally, pour the sauteed mushrooms into a covered bowl.
- MUSHROOM RISOTTOCombine the broth with the water used to soak dried porcini, and bring it to simmer.In the same saucepan, we used to saute the mushrooms, melt another tbsp of butter, then saute the rice a couple of minutes over medium heat, stirring continuously. This step is essential to protect any grain of rice with a film of butter, and permit them to save their shape after cooked. After that, pour the sauteed mushrooms and enough simmering broth to cover the rice ½ inch above the rice. Stir well to combine all the ingredients, then set the heat in order to let the mushroom risotto gently simmer. When the rice will adsorb almost all the liquid, add more broth a lattle at time.
- "MANTECATURA" AND FINAL STEPSCook risotto until "al dente", then bring the saucepan far from the heat and pour immediately 1 tbsp of very cold butter and 4 tbsp of Parmigiano Reggiano. Stir the rice energetically and cover with a lid. This step is called in Italian "mantecatura". Let the rice rest 3 minutes, then add 1 yolk, 1 pinch of black pepper and the minced parsley. Finally, stir well one more time and serve mushroom risotto immediately, creamy but not watery.
PORCINI RISOTTO
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
- Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
- Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
- Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.
DRIED WILD MUSHROOM RISOTTO
Steps:
- Soak the dried mushrooms in 1 cup warm water for 30 minutes, then lift them out and strain the liquid. Finely chop the mushrooms. Add the soaking liquid to the mushroom stock in a large saucepan. Bring to a simmer.
- Heat the butter in a wide soup pot, add the diced shallots, and cook over medium heat until soft and translucent, 3 to 5 minutes. Add the rice and cook, stirring frequently, for 1 minute. Add the mushrooms and wine and simmer until the wine is absorbed, stirring a few times, then add 2 cups stock, cover and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When the rice is cooked, stir in the parsley, cheese, and an additional 1 or 2 tablespoons of butter. Taste for salt and season with pepper.
- Soak porcini in a bowl of warm water for 30 minutes. Set aside.
- Heat oil in a soup pot. Add the onion, carrots, and celery. Saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen juices that have collected there. Add porcini, soaking liquid, remaining ingredients and 9 cups of water. Bring to a boil, then lower heat and simmer, partially covered, for 45 minutes. Strain.
TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
PORCINI RISOTTO
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time - once they're ready, they're drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.
Provided by Oliver Schwaner-Albright
Categories dinner
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
- Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
- After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
- To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 1124 milligrams, Sugar 7 grams, TransFat 0 grams
PORCINI MUSHROOM RISOTTO
This earthy, oozy risotto is something so special for those cold Autumn nights
Provided by em_macaussie
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place the water in a large pot and bring to the boil. Add the dried mushrooms and simmer continuously. Meanwhile, in another large pot, heat the olive oil and butter over a medium heat before adding the onion. Stir constantly until onions start to caramelise. Add the garlic, stirring for a further minute. Add the arborio rice, combining well with the onion and garlic.
- Keep the pot of rice over a medium heat. Add the mushroom "stock" one ladle at a time to the rice, waiting until it has been absorbed before adding another spoon full. It should slowly start to become more plump and creamy. Keep testing as you go to see if it is aldente towards the end, continueing stirring until the rice is cooked. If the rice is still undercooked, add a splash of water.
- When the rice is cooked, stir in the mushrooms and the parmesan. Season to taste, cover and leave for a few mins so that the rice can take up any excess liquid. It should be oozy so add a little more water if not. To serve, spoon into bowls and top with more parmesan.
SHIITAKE & THYME MUSHROOM RISOTTO
Creamy plump arborio rice with black jewels of punchy shiitake is enough to bring delight to any mushroom lover. Comforting, easy and adds something a little different to your average mushroom rice. The earthiness of of these dried mushrooms add a wonderful depth - give it a go!
Provided by Nat-a-Cake
Time 1h20m
Yield Serves 3
Number Of Ingredients 13
Steps:
- Firstly, rehydrate the shiitake mushrooms in 300ml of boiling water and leave to sit for 40 minutes. In the meantime you can prep the other ingredients. Once the mushrooms have softened, remove from the water (do not discard the stock) and squeeze out any excess liquid, pat dry with a paper towel and rough chop.
- Heat a few glugs of olive oil in a large heavy based pan on a medium to high heat, once hot, add the shiitake mushrooms along with a pinch of red pepper flakes. Fry for 5-8 minutes or until golden and add the chopped garlic for the final minute. Transfer the mushrooms to a dish as these will be added to the risotto later.
- Using the same pan fry off your onion with a knob of butter, add salt, a generous pinch of coarse black pepper and a quarter teaspoon of the wild porcini powder. Stir until the onion is softened then tip in the risotto rice along with the glass of wine. Turn up the heat and let the liquid reduce down until absorbed then holding a sieve over your pan pour in the reserved mushroom stock. This will catch any sediment that has fallen to the bottom of of your jug.
- Add a few sprigs of dried thyme, dried thyme is more powerful in flavour so add a little and taste as you go. Adjust the heat to medium and let the stock cook down till mostly absorbed, keep stirring the rice so it remains loose and creamy. Now add the chicken stock bit by bit, add approximately half a cup or so at a time and again cook through until mostly absorbed stirring all the while. Repeat this process until the risotto rice is cooked through but still retains a bite, you may not need all of the chicken stock.
- Towards the end of cooking return the shiitake mushrooms to the pan and fold through until warm. Turn off the heat and add 50g of grated mature cheddar and a swirl of truffle oil, mixing until the cheese is melted. This is now ready to serve.
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