Mushroom Risotto With Spring Herbs Recipes

MUSHROOM AND SPRING VEGETABLE RISOTTO

Steps:

• Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
• Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
• In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
• When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.

MUSHROOM RISOTTO WITH SPRING HERBS

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.

MUSHROOM RISOTTO

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.

MUSHROOM RISOTTO

Steps:

• Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot. Reduce heat, and simmer gently for 1 hour. Strain stock (you should have 7 to 8 cups); discard solids. Return to pot; cover to keep warm.
• Melt 3 tablespoons butter in a large saucepan over medium-high heat. Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.
• Melt 3 tablespoons butter in saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1 to 2 minutes. Add wine, and cook until almost completely absorbed, 3 to 4 minutes.
• Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes. (You'll probably only use 6 to 7 cups stock. Add remaining stock to loosen the risotto, if desired.)
• Remove from heat, and season with salt and pepper. Stir in remaining 2 tablespoons butter and the grated Parmesan. Top risotto with sauteed mushrooms (reheat if necessary), and garnish with shaved Parmesan.

MUSHROOM RISOTTO WITH HERBS

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!

MUSHROOM RISOTTO WITH PARMESAN & HERBS RECIPE - (4.3/5)

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.