GORGONZOLA AND PORCINI MUSHROOM RISOTTO
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
- Reheat the stock to a simmer and keep warm over low heat.
- In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
FARRO RISOTTO
Provided by Giada De Laurentiis
Time 1h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the farro and 4 cups of water. Soak for 30 minutes and drain well.
- Heat the broth in a small saucepan and keep warm over low heat.
- In a large saucepan or Dutch oven, heat the oil and butter over medium heat. Add the shallots and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until softened, about 2 minutes. Add the drained farro and cook, stirring constantly until toasted, about 3 minutes. Add the wine and stir constantly until evaporated, about 2 minutes. Add 1/2 cup of the hot broth and stir constantly until completely absorbed. Continue adding the remaining broth, 1/2 cup at a time, until the farro is creamy and cooked through, about 30 minutes. Turn off the heat and stir in the currants, pine nuts, feta cheese, and the remaining salt and pepper. Transfer to a bowl and serve.
- Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
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
FARRO AND PORCINI RISOTTO
Farro, an ancient grain with a rich, nutty flavor, stands in for rice in this risotto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 11
Steps:
- To make pesto, pulse walnuts in a food processor until coarsely ground. Add basil, parsley, garlic, salt, and pepper, and process. With machine running, pour in oil, and puree.
- To make risotto, bring farro, mushrooms, wine, and 2 cups stock to a boil. Cook, stirring occasionally, until liquid has been absorbed, about 5 minutes. Reduce heat to medium-high. Continue to cook, stirring and adding stock 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. It should take 20 to 25 minutes. Stir 1/3 cup pesto into risotto. Top with Parmesan and remaining pesto.
PORCINI AND PARMESAN RISOTTO
We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
- In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
- Reduce heat to medium-low. Add onion and 1 tablespoon butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
- Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, untilrice is al dente, about 25 minutes total (you may not need all the broth).
- Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms;season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.
PORCINI AND BARLEY 'RISOTTO'
Provided by Amanda Hesser
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place porcini in heatproof bowl. In medium pan, bring broth to a boil. Pour over porcini, and let sit 15 minutes. Remove mushrooms, and chop. Strain broth through cheesecloth.
- Scatter onion and garlic in a large heavy pan, and pour oil on top. Sauté until onion is translucent. Add barley, and cook, stirring, to toast barley, about 5 minutes. Pour in wine, and reduce until it is almost gone.
- Begin adding mushroom broth a little at a time, stirring until it is absorbed. (It should simmer rapidly.) Continue adding broth until barley is just tender but still firm. Remove from heat, and stir in mushrooms, butter, thyme and half the cheese. Ladle into 4 shallow bowls, and sprinkle with rest of cheese.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 13 grams, Protein 27 grams, SaturatedFat 9 grams, Sodium 831 milligrams, Sugar 7 grams, TransFat 0 grams
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- Bring dried porcini and 8 1/2 cups water to a boil over high heat, covered. Remove from heat and let sit 1 hour. Lift mushrooms from soaking liquid and chop coarsely; set liquid and mushrooms aside.
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