GOURMET MUSHROOM RISOTTO
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
Number Of Ingredients 12
- 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.
RISOTTO WITH BROCCOLI
Sometimes I get bored with broccoli - but then I use it in a risotto, and it's like a completely new vegetable. The diced stems retain a nice texture that contrasts with the tender flowers. Make sure to slice the flowers thin for the most delicate results.
Provided by Martha Rose Shulman
Yield Serves 4 to 6
Number Of Ingredients 10
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
You want to add liquid to the risotto a little at a time, stirring constantly and make sure to cook just until it's creamy and the grains are tender.
Provided by Taste of Home
Categories Side Dishes
Yield 6 servings.
Number Of Ingredients 12
- In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
MUSHROOM BROCCOLI RISOTTO
- Prepare the broccoli florets, keeping them small, and the scallions, shallot, and mushrooms. Peel broccoli stems and slice into 2-inch pieces. In a saucepan, heat the vegetable broth. In a 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the scallion, shallot, and mushrooms and sauté until shallots are translucent, about 4 minutes, stirring often. Add the rice and stir to coat with oil. Toast rice until the edges become translucent, 1 to 2 minutes. Add the wine and stir until well evaporated. Add 1/2 cup of the hot stock and the salt. Cook, stirring constantly until the stock has been absorbed. Continue to add stock in small batches and cook until absorbed. After about 12 minutes add the broccoli. Stir constantly until the rice mixture is creamy but al dente. This will take about 18 minutes. Remove casserole from heat. Whip in butter until melted, then add the Grana Padano. Salt and pepper to taste. Serve warm.
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MUSHROOM & BROCCOLI RISOTTO (LONG-GRAIN) • MEGHAN LIVINGSTONE
2021-02-24 · Start by sautéing minced garlic in olive oil over medium heat, then add diced mushrooms and cook 3-5 minutes. Add rice and half the broth (about 1 cup), stirring …
- Start by sautéing minced garlic in olive oil over medium heat, then add diced mushrooms and cook 3-5 minutes.
- Add rice and half the broth (about 1 cup), stirring frequently, until most liquid is absorbed. Keep lid on in between stirs. Keep heat on medium-low.
- Add remaining broth and stir in with chopped broccoli until rice is fully cooked, about another 5-10 minutes or so. If rice is not fully cooked (still a bit firm) add another 1/4 cup broth and let cook with lid on, stirring every couple of minutes.
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- Finely chop onion and sage. Wash and dice the zucchini, shave the broccoli head, and thinly slice the mushrooms if they aren’t already sliced.
- Heat up the broth or water in a small pan. If you decide to use water instead of broth, add a pinch of salt to it.
- In a risotto pot (read this guide to make sure you have the right one), heat up the extra virgin olive oil, and when it starts to sizzle, add in the chopped onion, and sage. Cook on medium and add a splash of water or broth so they until the onion becomes soft.
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- Melt the butter (2 tbsp) in a heavy-based saucepan. Chop the onion finely and cook in the butter until it softens and becomes translucent but without colour. Quarter the mushrooms, then add to the onion and cook for 2 minutes, stirring to coat in the butter. Add the chopped tarragon and the rice, and stir for 2 minutes to coat the rice. Pour in a ladleful of hot stock and cook until it has been absorbed by the rice. Pour on all the remaining stock, cover the saucepan with a lid and simmer for 13 minutes.
- While the rice cooks, thinly slice the broccoli stems on the diagonal up to 1cm below the head, and break the florets into small pieces. Remove the saucepan lid and stir the rice until it becomes creamy. Add the broccoli and cook until tender - about 3 minutes. Stir in the butter (1 tbsp) and season with salt. Pour the rice into serving bowls, scatter the parmesan over the top and splash with a little olive oil.
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2019-10-05 · Sauté for 3- 4 minutes - stirring frequently. Add mushrooms and broccoli, season with pepper and salt (if desired), and continue sautéing until the mushrooms are golden brown and caramelized. Add the thyme and arborio rice and cook for 1 minute, …
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2019-11-15 · While the vegetable broth is warming, heat olive oil over medium heat in a large sauté pan. Add onions and garlic and cook until fragrant. Add mushrooms and cook for 1-2 minutes. Add arborio …
- While the vegetable broth is warming, heat olive oil over medium heat in a large sauté pan. Add onions and garlic and cook until fragrant. Add mushrooms and cook for 1-2 minutes. Add arborio rice and cook for 1-2 minutes. You should notice a nutty aroma. Add sherry to sauté pan and cook until it is mostly absorbed.
- Add warm vegetable broth to the sauté pan one cup at a time. Stir and allow the broth to mostly absorb into the rice between each cup.
- After the last cup of broth is added and absorbed, add butter and stir vigorously. Once the butter has melted, repeat with the cheese. The mixture should be creamy. Add salt and pepper to taste. Cover and keep warm.
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- Heat the olive oil in a large saucepan over a medium heat. Add the onion, garlic and mushrooms, cooking for 5 minutes until the vegetables soften.
- Add the Arborio/Carnaroli rice and stir it for a couple of minutes to toast. Now, lower the heat to a medium and begin adding the veggie stock in increments of around 1/2 cup. Stir continuously until most of the liquid is absorbed before adding more and repeating the process until you use up all of the stock. Altogether, this process should take around 15 minutes.
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- Heat olive oil in a medium sauce pan over medium-low heat. Add onion and garlic, and cooker about 5 minutes, or until the onion is translucent. Stir in the rice and toast for about a minute or so, making sure the grains are coated.
- Heat olive oil in a pressure cooker insert with the multi cooker set on the sauté function. Add onion and garlic, and cooker about 5 minutes, or until the onion is translucent. Stir in the rice and toast for about a minute or so, making sure the grains are coated.
- Pulse the broccoli in a food processor until finely chopped. This can also be done with a knife. Transfer to a small pan with about 1 cup of water and season lightly with salt. Bring to a boil over medium-high heat and let it steam for about 2 minutes. Drain.
- Stir the broccoli into the risotto. Season to taste with salt and pepper. Stir in the parsley, thyme, butter, and cheese.
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