Mushroom And Curry Risotto Recipes

GOURMET MUSHROOM RISOTTO

Gourmet Mushroom Risotto image

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

Ingredients

6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
⅓ cup freshly grated Parmesan cheese

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

SPICED MUSHROOM RISOTTO

Spiced Mushroom Risotto image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 cups vegetable stock
7 tablespoons butter
1 small onion, finely chopped
1/4 cup dried curry leaves
1 tablespoon garam masala
1 teaspoon cardamom seeds
1 teaspoon brown mustard seeds
5 whole star anise
2 cups thinly sliced mushrooms, a combination of oyster, shiitake and portobellos
1 cup arborio rice
1/2 cup dry white wine
Salt
Parmigiano-Reggiano shavings, for serving
Crushed dried chilies, for serving

Steps:

Bring the vegetable stock to a simmer in a saucepan over medium heat. Turn to low and keep hot.
Melt 4 tablespoons butter in a large saucepan. When it begins to foam, add the onions and cook until soft, about 3 minutes. Add the dried curry leaves, garam masala, cardamom pods, mustard seeds and star anise, and continue to cook for 1 minute. Stir in the mushrooms and cook until they begin to caramelize, about 5 minutes. Add the rice, stirring so it is well coated with the butter, and then add the wine, stirring constantly as it is absorbed into the rice.
Begin to add the hot stock a little at a time and continue to stir constantly as it is absorbed into the rice. The rice is done when it is tender and creamy in consistency, about 30 minutes. Turn off the heat and stir in the remaining 3 tablespoons butter and season with salt.
Spoon the risotto into wide, shallow bowls and garnish with Parmigiano-Reggiano shavings and a scattering of dried chilies.

MUSHROOM AND CURRY RISOTTO

Mushroom and Curry Risotto image

This dish is quite creamy, yet the curry gives it an exotic taste... it's also quite easy to prepare! came up with this recipe a couple of years ago and it's definitely one of my fave dishes. Goes well with a glass of white wine and grated parmesan. Enjoy!

Provided by dalia

Categories Long Grain Rice

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 cup mushroom (canned)
1 cup uncle ben's long grain rice
2 1/2 glasses water
1 cup fresh milk
3 tablespoons curry powder
1/3 cup white wine
salt and pepper

Steps:

Drain the mushrooms.
Melt the butter in a pan.
Add the mushrooms and cook for 2 minutes.
Add the rice and stir well.
Add wine and then water.
Add curry, salt and pepper and leave to boil paying constantly attention to the bottom of the pan.
Add milk gradually until the rice is done according to box instructions or to taste (it should be cooked yet wet and creamy).
If needed add more milk until you achieve the texture described.

Nutrition Facts : Calories 588.4, Fat 18, SaturatedFat 10.5, Cholesterol 47.6, Sodium 160.7, Carbohydrate 87.3, Fiber 4.7, Sugar 1.3, Protein 13

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