Mushroom And Walnut Risotto With Taleggio Risotto Ai Funghi Misti Recipes

MUSHROOM AND WALNUT RISOTTO WITH TALEGGIO (RISOTTO AI FUNGHI MISTI)

Steps:

• In a large pan, melt the butter over medium heat and fry the chestnut mushrooms for 4-5 minutes until they soften.
• Add the rehydrated dried mushrooms and continue to cook for 1-2 minutes. Add the garlic and rosemary and continue to cook for 2-3 minutes, stirring occasionally. Remove everything from the pan and set aside.
• In the same pan, heat the olive oil and toast the rice for 1-2 minutes. Add the reserved water from the rehydrated mushrooms and cook until it evaporates.
• Pour 1/3 of the stock into the pan and start stirring. When the liquid is almost absorbed, add more stock. Repeat until you have used all the stock and the rice is al dente. The risotto should be creamy and still have some liquid left.
• Season with salt and freshly ground black pepper and tip the mushroom mixture back into the pan. Stir well to incorporate, and then add the Taleggio cheese. Stir it in (it will melt completely), and then add the chopped walnuts.
• Serve the risotto immediately, with extra walnuts on top if you like.

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.