RED WINE AND MUSHROOM RISOTTO
Categories Mushroom Rice Side Parmesan Bacon Red Wine Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
- Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
- In a large saucepan heat broth and keep at a bare simmer.
- In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
- Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
- Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
- During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
- Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.
MUSHROOM RISOTTO WITH WHITE WINE
Make and share this Mushroom Risotto With White Wine recipe from Food.com.
Provided by Dina Cohen
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 450 degrees.
- Pour the wine, water and vegetable bouillon in a pan and let sit in medium to low heat.
- Sauté the onion in olive oil for about 5 minutes. Then, add the garlic, saffron, thyme, salt and pepper. Sauté for another 2-3 minutes.
- Add the rice and stir well for about 5 minutes.
- Add the warm mix of wine, water and bouillon. Stir well.
- Put the pan in the oven for about 20 minutes. If rice is still not completely cooked after 20 minutes, add more water or wine and leave in the oven for another 10-15 minutes.
- Add the parmesan cheese at the end.
Nutrition Facts : Calories 390, Fat 15.1, SaturatedFat 2.2, Sodium 12.4, Carbohydrate 43.2, Fiber 2.6, Sugar 3.4, Protein 5.8
RED-WINE RISOTTO
Provided by Amanda Hesser
Categories dinner, project, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
- Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
- Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 8 grams, Carbohydrate 52 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 889 milligrams, Sugar 5 grams, TransFat 0 grams
MUSHROOM AND RED WINE RISOTTO
Yearning for a Mushroom Risotto but short of time? This is the perfect risotto to have after a long day at work, as it does away with all that continuous stirring after the stock is added, and it is easy and nourishing. The recipe calls for peas, which are lovely (I like the sweet baby peas which can be bought frozen) but, if feeling energetic, I sometimes peel cooked broadbeans, and toss them in instead. I've thought about replacing the red wine with white, but red has more flavour, and with white, it might just lack "something". It is not necessary to use arborio rice - I generally use 'Jasmati" which is a combination of Basmati and Jasmine rice. Recipe courtesy of my mother.
Provided by Daydream
Categories One Dish Meal
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Remove bacon rinds, and chop rashers finely.
- Heat half the oil in large frying pan, and lightly saute bacon.
- Remove from pan and set aside.
- Add remaining oil and saute onion 2 to 3 minutes.
- Add rice and cook over moderate heat stirring constantly, approximately 5 minutes Add sliced mushrooms and saute until soft, stirring from time to time.
- Add tomatoes and peas (or broadbeans) to the skillet with the stock, red wine and sauteed bacon, and season with salt and pepper.
- Cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
- Sprinkle with parmesan cheese to serve, if desired.
Nutrition Facts : Calories 864.7, Fat 41.8, SaturatedFat 10.9, Cholesterol 41.3, Sodium 633.1, Carbohydrate 91.4, Fiber 10, Sugar 17.3, Protein 22.7
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS
A great way to use up leftover duck in a rich, luxurious supper dish
Provided by Jane Hornby
Time 40m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
- Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
- Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.
Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium
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THE MOST DELICIOUS MUSHROOM AND RED WINE RISOTTO - CTV
From more.ctv.ca
Servings 4-6Total Time 30 mins
- In a small stock pot bring the chicken broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
- In a 12-inch sauté pan over medium heat, warm the olive oil. Add in the pancetta and cook until crisp. Add the onion and sauté until translucent, about four minutes. Stir in the garlic and sauté for another minute. Stir in the rice and cook for about two minutes until the rice is toasted (or until you smell popcorn). Add the wine and deglaze, this takes about one to two minutes for the wine to reduce to about half.
- Ladle in enough broth to cover the rice and allow it to simmer over medium-high heat until the liquid is absorbed and using you wooden spoon you can make a line down the center of the pan and the rice mixture does not come back together. That is when you know it is time for more liquid.
- Repeat the process another two times, stirring occasionally. On the third time you add the liquid stir in the mushrooms. Once the rice is cooked to your liking (taste it) turn off the heat and add the Parmesan and butter and stir until it is all melted together.
RED WINE MUSHROOM RISOTTO - LIFE AS A STRAWBERRY
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5/5 (3)Estimated Reading Time 3 minsServings 4Total Time 1 hr 45 mins
- Add garlic, mushrooms, salt, and pepper to saucepan and sauté, stirring occasionally, for 5-7 minutes until mushrooms are soft and have reduced in size.
WILD MUSHROOM-AND-RED WINE RISOTTO RECIPE
From foodandwine.com
5/5 Total Time 30 minsServings 6
- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
- Meawhile, in a large skillet, melt the butter. Add the mushrooms and shallot, season with salt and pepper and cook over moderately high heat, stirring occasionally, until softened and browned, about 10 minutes. Scrape the mushrooms into the risotto and stir in the cheese and parsley. Serve immediately.
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