MUSHROOM RISOTTO WITH SPRING HERBS
Meaty mushrooms and springy herbs are a perfect addition to creamy risotto.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy- bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot and mushrooms, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.
- Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 20 to 25 minutes.
- Remove skillet from heat and stir in 2 tablespoons butter and Parmesan, along with herbs. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 1 g, Protein 10 g
MUSHROOM RISOTTO WITH PEAS
Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
- Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
MUSHROOM RISOTTO WITH HERBS
Make and share this Mushroom Risotto With Herbs recipe from Food.com.
Provided by SauceCatering
Categories One Dish Meal
Time 45m
Yield 1600 g, 3 serving(s)
Number Of Ingredients 19
Steps:
- Put your stock in saucepan and bring to boil, then turn down to low and keep lid on whole time.
- In a frying pan, melt 1st measure of butter and olive oil, added chopped mushrooms and sauté until cooked, adding herbs about 1/2 way through and a pinch of salt and pepper.
- In another large pan (I use a reasonably wide pan with high sides) melt your 2nd measure of butter and olive oil. added chopped onion and sauté on low-medium heat cooking until clear without browning (about 8 minutes) Add wine and cook until reduced by 3/4, then add rice and stir through, coating in oil and wine mixture evenly. Cook on medium heat stirring and scrapping bottom so as not to burn anything for a couple of minutes, effectively 'toasting' the rice. Then add dried mushroom powder.
- Next use ladle to spoon in about 1 cup of stock into the pan. Mix quickly, dispersing throughout the rice and cook on low heat until all stock has been absorbed. Make sure you scrap bottom of pan as you go.
- Add 1/2 cooked mushrooms now and then add more stock as before, one ladle or cup at a time. This should take about 20 minutes approximately.
- When you have 1-2 cups of stock left taste rice to see if it is 'al dente' if it seems almost there add your last cup of stock and take off the heat. (Or add second to last cup, as previously, cooking then proceed with last cup as above) 7. Stir in rest of mushrooms, or reserve for serving on top, your choice. Add parmesan cheese, 3rd measure of butter, salt and pepper and beat with a wooden spoon for a 1 minute, then put lid on a leave for 2-5 minutes and then serve! ENJOY!
Nutrition Facts : Calories 1089.1, Fat 43.7, SaturatedFat 20.4, Cholesterol 89.9, Sodium 1591.7, Carbohydrate 133.6, Fiber 5.7, Sugar 12.1, Protein 32.2
MUSHROOM RISOTTO
For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.
Provided by Tyler Florence
Categories side-dish
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
- Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
- Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
HERB & PARMESAN RISOTTO
Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.
Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium
MUSHROOM RISOTTO WITH PARMESAN & HERBS RECIPE - (4.3/5)
Provided by HeatherS
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Saute the onion, garlic, and mushrooms for 4-5 minutes. Add the thyme, basil, arborio rice, and chicken stock. Bring to a boil then reduce the heat. Simmer, stirring occasionally, for about 20 minutes, or until the rice has absorbed the stock. Add the grated Parmesan and mix until smooth. Serve immediately.
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
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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
MUSHROOM RISOTTO
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Provided by SAF
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g
More about "mushroom risotto with herbs recipes"
MUSHROOM-HERB RISOTTO RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (2)Estimated Reading Time 3 minsServings 8Calories 423 per serving
- Pour oil into a 5- to 6-quart pan over medium-high heat; when hot, add onion and mushrooms and stir often until onion is limp and liquid has evaporated, 5 to 6 minutes. Add rice and stir until opaque, about 3 minutes.
- Add wine and stir until it's absorbed, 1 to 2 minutes. Add 4 1/2 cups broth and bring to a boil over high heat, stirring often. Reduce heat and simmer, stirring often until rice is tender to bite, 15 to 20 minutes. If a creamier consistency is desired, stir in about 1/2 cup more broth. Stir in cheese, parsley, sage, tarragon, and thyme. Add salt and pepper to taste.
- Cleaning mushrooms: Trim off tough or discolored bottoms of mushroom stems and any bruised spots or blemishes. (For shiitakes and oysters, remove the entire fibrous stem.) For firm mushrooms such as portabellas, wipe dirt off with a damp cloth or place in a colander, rinse thoroughly under cool running water, and pat dry with towels. For delicate mushrooms that have lots of places for dirt to hide, such as chanterelles and hedgehogs, submerge in a bowl of cool water and gently agitate with you hands to loose any particles. Drain, rinse carefully under running water, and gently pat dry with a towel.
MUSHROOM RISOTTO WITH FRESH HERBS | TSP - THAT SQUARE PLATE
From thatsquareplate.com
Estimated Reading Time 4 mins
MUSHROOM-HERB RISOTTO RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 423 per serving
RISOTTO WITH SHIITAKE MUSHROOMS - THERESCIPES.INFO
From therecipes.info
VEGAN MUSHROOM AND HERB RISOTTO: DAIRY-FREE COMFORT FOOD
From foodal.com
BEST MUSHROOM AND HERB RISOTTO RECIPE - HOW TO MAKE …
From 177milkstreet.com
[HERB-RECIPE] WILD MUSHROOM RISOTTO WITH HERBS
From mail-archive.com
MUSHROOM LEMON RISOTTO RECIPE • I LOVE FOODIES
From ilovefoodies.com
BAKED MUSHROOM AND HERB BARLEY RISOTTO - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
RISOTTO WITH WILD MUSHROOMS, HERBS, & SHALLOTS RECIPE
From myrecipes.com
EASY MUSHROOM RISOTTO RECIPE WITH MIXED MUSHROOMS [ONE-POT]
From masalaherb.com
THE BEST CREAMY BALSAMIC MUSHROOM RISOTTO RECIPE - JZ EATS
From jz-eats.com
RISOTTO WITH MUSHROOMS - LIDIA
From lidiasitaly.com
MUSHROOM RISOTTO | RICARDO
From ricardocuisine.com
MUSHROOM RISOTTO RECIPE: EASY ITALIAN 6 MUSHROOMS
From hadipisir.com
HOW TO MAKE A MUSHROOM RISOTTO: THE ORIGINAL RECIPE - LA CUCINA …
From lacucinaitaliana.com
CLASSIC MUSHROOM RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE THE BEST MUSHROOM RISOTTO | THE RECIPE CRITIC
From therecipecritic.com
RISOTTO WITH MUSHROOMS AND HERBS - BIGOVEN.COM
From bigoven.com
MUSHROOM RISOTTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM RISOTTO RECIPE | JAMIE OLIVER RISOTTO RECIPES
From jamieoliver.com
MUSHROOM RISOTTO RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
MUSHROOM RISOTTO WITH FRESH HERBS RECIPE BY CURTIS STONE | BOSCH
From bosch-home.com
WILD MUSHROOM TRUFFLE AND HERB RISOTTO - MAILLE US
From us.maille.com
BARLEY, MUSHROOM, AND HERB RISOTTO - DIABETES FOOD HUB
From diabetesfoodhub.org
MUSHROOM RISOTTO - RECIPE - STEFANO FAITA
From stefanofaita.com
A WILD MUSHROOM RISOTTO RECIPE AFTER THE MARKET
From perfectlyprovence.co
WILD MUSHROOM RISOTTO - NUTMEG NANNY
From nutmegnanny.com
FARRO MUSHROOM ASPARAGUS RISOTTO - SOLAR-HEART.COM
From solar-heart.com
LOW-MAINTENANCE RISOTTO RECIPE | REAL SIMPLE
From realsimple.com
MUSHROOM & HERB RISOTTO – EASY RISOTTO RECIPES
From womansday.com
BROWN RICE RISOTTO WITH MUSHROOMS AND DILL | HERBAZEST
From herbazest.com
MUSHROOM RISOTTO WITH FRIZZLED LEEKS | FEASTING AT HOME
From feastingathome.com
MUSHROOM RISOTTO RECIPE: SO SAVORY & FULL OF FLAVOR! -BAKING A …
From bakingamoment.com
TRUFFLE BUTTER RISOTTO RECIPE WITH ROAST CHICKEN AND HERBS
From billyparisi.com
MUSHROOM AND HERB RISOTTO RECIPE - FOOD NEWS
From foodnewsnews.com
SPINACH MUSHROOM RISOTTO WITH SUN-DRIED TOMATOES
From dherbs.com
MUSHROOM RISOTTO WITH SPRING HERBS RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love