Flavorful Mushroom Risotto Recipes

MUSHROOM RISOTTO

Steps:

• Place the water and dried mushrooms in a small pot, and simmer over low heat (covered) for 20 minutes.
• Heat the stock in a medium pot until steaming.
• Drizzle the olive oil into a large pot and place over medium heat.
• Saute the onion in the hot oil until slightly softened, then add the fresh mushrooms and rice, season with a pinch of salt and pepper, and stir.
• Cook the mixture for a few mintues, stirring, until the rice starts to look translucent around the edges.
• Stir in the wine, allowing the mixture to simmer.
• When most of the liquid has been absorbed, stir in the dried mushroom/water mixture.
• Add the parmesan rind and the rosemary.
• Allow the mixture to cook, stirring, until most of the liquid is absorbed, then add one ladle of hot stock.
• Continue to cook, stirring, adding more stock once the last addition has been mostly absorbed.
• When all the stock has been added, taste the risotto (the rice should be firm: not hard or chalky and not too mushy*), season as needed, and stir in the cream.
• Serve the mushroom risotto in bowls, garnished with grated parmesan, a drizzle of truffle oil, and a pinch of fresh herbs.

GOURMET MUSHROOM RISOTTO

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.

FLAVORFUL MUSHROOM RISOTTO

Steps:

• Make sure you only wipe the mushrooms clean.
• Melt 2 tablespoons butter in a medium skillet over medium-high heat.
• Add mushrooms and saute about 5 minutes. (If using chanterelles, dry saute first for 1-2 minutes and let the mushrooms cook in their own juices before adding the butter.)
• Add cognac, bring to a boil, and reduce liquid by 1/2, about 3-4 minutes.
• Lower heat to medium; add cream, and simmer 5 minutes.
• Remove skillet from heat and set aside.
• Bring stock to simmer in a saucepan.
• In a deep, heavy, medium sized saucepan, heat oil and remaining butter.
• Add shallots or onions and cook until soft, about 2 minutes.
• Add garlic and cook another 30 seconds to 1 minute.
• Add rice and stir to coat with butter an oil.
• Add simmering stock, 1/2 cup at a time, stirring enough to keep the rice from sticking to the edges of the pan.
• Wait until the stock is almost completely absorbed before adding the next 1/2 cup.
• This process will take about 20 minutes.
• The rice should be just cooked and slightly chewy.
• Stir in cashews or almonds, mushroom mixture and the freshly grated Parmesan cheese.
• Season to taste with salt and pepper and serve garnished with parsley.

CREAMY MUSHROOM RISOTTO RECIPE BY TASTY

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!

WILD MUSHROOM RISOTTO

Steps:

• Rinse dried mushrooms briefly under running water to remove any dirt. Combine mushrooms and water in large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using slotted spoon, remove mushrooms from mushroom broth. Season broth with salt and pepper and reserve. Chop mushrooms.
• Heat oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add mushrooms and sage and stir 2 minutes. Mix in rice and continue stirring 1 minute. Pour in wine and simmer until liquid is absorbed, 3 minutes.
• Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 minutes. Stir in 1/2 cup Parmesan. Season to taste with salt and pepper. Ladle risotto into bowls and garnish with parsley. Serve, passing additional Parmesan separately.