Nuttymushroomrisotto Recipes

MUSHROOM RISOTTO

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.

UMAMI MUSHROOM RISOTTO

Steps:

• Heat the oil in a large saucepan over medium-low heat. Add the mushrooms and onions and cook, stirring occasionally, until tender and the mushrooms have cooked down, about 15 minutes.
• Meanwhile, mix the broth with 4 cups water in a large pot or pitcher and reserve. This will be your cooking liquid.
• Stir the garlic into the saucepan with the mushrooms and cook until aromatic, about 30 seconds. Add the rice and cook, stirring, until slightly translucent, 1 to 2 minutes. Add the wine and stir until all the liquid is absorbed, about 1 minute.
• Stir in the Copycat Umami Seasoning and 1/2 cup of the reserved broth mixture, then cook, stirring continuously, until the liquid has been absorbed. Add another 1/2 cup broth and continue to cook, stirring, until the liquid has been absorbed. Continue to cook, stirring and adding broth in this manner, until the rice is tender, about 20 minutes. Remove from the heat and stir in the grated Parmesan, then season with salt. (If all the liquid has been absorbed and the risotto is stiff, stir in 1/2 cup more broth. You want your risotto to be creamy but not soupy.)
• Serve with freshly grated Parmesan.
• Combine the porcini powder, white mushroom powder, onion powder, chile flakes, mustard powder, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Transfer to an airtight container. Umami seasoning keeps up to 3 months at room temperature.

NUTTY MUSHROOM RISOTTO

Steps:

• Warm chicken broth either on stove or in microwave
• Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
• Stir in shallots, cook for 1 minute to soften
• Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
• Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
• Add wine and stir until almost completely evaporated
• Begin adding chicken broth, about 1/2 cup at a time
• After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
• Do the same for each addition of broth, stirring frequently
• Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
• If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
• Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
• Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
• Serve immediately
• Note: The cream will make it extra creamy

MUSHROOM RISOTTO

Steps:

• Place stock in a heavy saucepan, and over medium heat bring to a simmer. Add saffron, stir, and leave to simmer very slightly.
• Meanwhile, in a larger saucepan over medium heat, melt 1 tablespoon butter in olive oil. When foam subsides, add scallions and onions, and cook, stirring frequently, until softened and yellow but not browned. Add mushrooms and saute, stirring occasionally, until liquid has evaporated.
• Add rice to mushrooms, and cook, stirring to coat well, with butter and oil. Add approximately 3/4 cup of simmering stock to rice and mushrooms. Stir well and continue to cook, stirring occasionally, until rice has absorbed most of stock. Continue adding stock to rice by the half-cupful, adding only after rice has absorbed previous addition. As cooking continues, you will have to stir more frequently. After 25 to 30 minutes, all the stock should be absorbed, and rice should be tender but still chewy.
• Remove from heat. Add salt and pepper to taste. Stir in remaining butter and 1/4 cup of Parmigiano-Reggiano. Serve immediately, passing the rest of the cheese.

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

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.

CHEF JOHN'S BAKED MUSHROOM RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates.
• Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft.
• Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt.
• Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice.
• Pour another cup chicken stock into the rice and stir until mixture comes to a simmer.
• Bake in preheated oven until grains are almost tender but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary.
• Combine the remaining 1/2 cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat.
• Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately.

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY

Steps:

• Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
• Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
• Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
• Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
• Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
• Add the white wine and cook until the wine has evaporated, stirring occasionally.
• Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
• Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
• Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
• Top with parsley, Parmesan, salt, and pepper.
• Enjoy!

RISOTTO WITH MUSHROOMS AND THYME

Steps:

• Risotto:
• Combine 1 Tbsp. salt and 10 cups water in a medium pot. Bring to a boil, then reduce heat to medium to maintain a bare simmer.
• Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and starting to soften, 6-8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and tender, about 5 minutes. Taste onion; if it's still firm at all, add a splash of water and continue to cook until meltingly soft.
• Add rice and stir well to coat with oil. Cook, stirring constantly, until grains are translucent around the edges and make a clattering sound when they hit against the pot, about 5 minutes. (Coating grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender.) Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine evaporates, about 2 minutes.
• Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and suspended in a fluid, not-too-thick creamy liquid, 25-30 minutes. It should take 2-3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging starches to release from risotto, creating its trademark creamy consistency. You may not need all of the hot water, but the finished texture should be more of a liquid than a solid. Start checking rice about 15 minutes after the first water addition; the grains should be tender but not mushy, with a slightly firm center that doesn't leave a chalky residue between your teeth after tasting. Do not overcook!
• Remove pot from heat, add butter, and stir until melted. Gradually add Parmesan, stirring until cheese is melted and liquid is creamy but very loose; stir in more hot salted water if needed. Taste and season with more salt.
• Assembly:
• Heat oil in a large skillet over medium-high until shimmering. Add mushrooms; cook, tossing occasionally, until they begin to soften and release some liquid, about 3 minutes. Season with salt and pepper; cook, tossing occasionally, until deeply browned and tender, 8-10 minutes. Add thyme, garlic, and butter and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes. Remove from heat and add vinegar. Toss to coat, scraping up any browned bits. Pluck out thyme.
• Divide risotto among warm bowls. Top each with a few grinds of pepper and spoon mushroom mixture over. Serve with Parmesan alongside.

QUICK MUSHROOM RISOTTO

Steps:

• In a deep, 9-inch microwave-safe dish with a tight-fitting lid, combine butter and thyme. Microwave until butter has melted and thyme is fragrant, about 1 minute. Add mushrooms, and season with salt and pepper. Microwave until mushrooms have released their liquid, about 8 minutes. Transfer to a plate.
• In the same dish, combine rice, broth, and garlic; season with salt and pepper. Cover, and microwave 9 minutes. Stir in 2 cups water, and microwave until rice is tender, 9 minutes more.
• Stir in mushroom mixture; microwave until risotto is heated through, about 2 minutes. Stir in Parmesan. (If risotto is too thick, add water as needed.)

MUSHROOM RISOTTO

Steps:

• Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
• Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
• Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
• Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
• Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
• Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
• Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
• Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
• Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.