Parmesan Bowls With Wild Mushroom Risotto Recipes

PARMESAN MUSHROOM RISOTTO

Steps:

• Heat stock in a saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes).
• Add wine and cook until wine is absorbed. Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly. (Do not stir vigorously or rice will become gluey). When rice is slightly thickened, add another 3/4 cup of stock.
• Continue adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked, and is done when mixture is consistency of a heavy cream.
• Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper. Top with additional grated cheese. Serve immediately.

WILD MUSHROOM RISOTTO WITH PARMESAN

Steps:

• For the risotto, heat the olive oil in a pan. Place the onions, garlic and a pinch of salt into the pan and cook until the onions are soft and transparent.
• When the onions are cooked, add the rice and stir until the rice is very hot and the grains are starting to turn translucent. Begin to add the water little by little, stirring continuously. Cook for 18-20 minutes then remove the pan from the heat and leave to stand.
• To complete the risotto, heat a little olive oil in a frying pan. Add the mushrooms to the pan and fry for a few minutes.
• When the mushrooms have softened, mix them through the risotto base and cook the rice for a further few minutes. Once the rice is soft, stir in the parmesan, chervil, chives and tomatoes. Season with salt and freshly ground black pepper.
• To serve, place the risotto into the middle of four serving dishes and drizzle over a little white truffle oil.

RISOTTO WITH WILD MUSHROOMS, PINE NUTS AND PARSLEY

Steps:

• 1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
• 2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
• 3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
• 4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.

PARMESAN BOWLS WITH WILD MUSHROOM RISOTTO

Steps:

• First, create Parmesan Bowls. Spray an 8-inch non-stick saute pan with veg. oil spray. Heat pan over med. heat. For each bowl, add 1/3 cup coarsley grated parmesan to the bottom of the saute pan, distributing evenly across the pan. Allow the cheese to bubble for about 30 seconds before addingan additional 1/4 cup of finely grated parmesan. When the cheese starts to turn golden brown, remove from the pan and place over a mold, such as a bowl, a highball glass, or a large ramekin. The key is not to make the bowls too thick, even though you'll be tempted to add more cheese. Risotto Preparation 1/4 cup dried wild mushrooms, soaked in 1/2 cup wine (white or red) for 20 minutes 2 Tbsp butter or olive oil 1 medium onion, chopped (spanish is great b/c it's got a sweet taste) 2 cloves garlic, coursley chopped (too fine and it sticks and burns to pan) sea salt and freshly ground black pepper 1 cup Arborio rice 4-6 cups chicken or vegetable stock, heated (you might not use all of this) chopped asparagus (optional) 1/2 cup grated parmesan cheese (or asiago or pecorini) 1. Drain mushrooms, reserving the wine, and chop coursley 2. In saute pan, heat (medium) the butter or olive oil and add the onion, sauteing until translucent. Add garlic and mushrooms and cook 30 seconds more. Season w/pepper, add the rice and saute for 1 minute, then add the reserved wine and stir over medium heat until the liquid has evaporated. 3. Add the warm stock, 1/2 cup at a time, stirring constantly after each addition, adding the next ladleful only after the previous one has completely absorbed. Continue until the rice is al dente, about 18 minutes. Stir in cheese, then season to taste with salt and pepper. If you choose to use asparagus, do so at the very end as the rice is just about al dente and right before you mix in the cheese. 4. Spoon into pre-made parmesan bowls and garnish with a sprig of your favorite herb (i.e. rosemary)

WILD MUSHROOM RISOTTO

Steps:

• Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
• Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
• In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

CHICKEN MEATBALLS OVER WILD MUSHROOM RISOTTO DRIZZLED WITH BASIL

Steps:

• for meatballs:.
• preheat oven to 375.
• heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
• add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
• in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
• add breadcrumbs and mix thoroughly.
• shape into 8-10 meatballs.
• heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
• when meatballs are brown all over cover and place skillet into preheated oven.
• cook for 12 minutes and let stand for 5 minutes.
• Risotto:.
• heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
• add garlic and sute for 2-3 more minutes.
• add mushrooms and cook for 3-4 minutes more.
• add rice and cook for 2-3 minutes, do not allow rice to brown.
• add two cups of broth and stir constantly until most of liquid is gone.
• continue cooking down each cup of broth for all five cups until risotto is creamy.
• remove risotto from heat and add parmesean mix thoroughly.
• Basil Pesto:.
• place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
• add oil and continue pulsing umtil smooth.
• add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
• transfer pesto to pan and heat through.
• to serve place risotto into bowls and add meatballs to each.
• spoon pesto sauce over meatballs and risotto, top with remaining parmesean.

WILD MUSHROOM RISOTTO

Steps:

• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
• Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

WILD MUSHROOM RISOTTO BALLS

Steps:

• In a small bowl, soak porcini in warm water until soft, about 20 minutes. Remove, squeeze gently, and chop coarsely. Set water and mushrooms aside.
• In a medium saucepan over low heat, saute garlic and shallot in 1 tablespoon olive oil until translucent, 2 to 3 minutes. Turn heat up to medium and add white mushrooms. Cook until soft, about 5 minutes. Add half the porcini.
• In another saucepan, bring stock to a low simmer and keep it there.
• Add rice and remaining olive oil to mushroom mixture and stir until all grains are well coated. Pour in wine, stirring constantly. Cook until rice absorbs most of the wine. Repeat with mushroom liquid.
• Add 1 cup stock, stirring frequently to avoid sticking. Cook until most of the stock is absorbed. Repeat with as much of remaining stock as needed, adding cup by cup. Start testing for doneness after third or fourth cup; rice should be al dente, with a creamy consistency but a little drier than a regular risotto so the balls hold together. The process should take 20 to 30 minutes. Stir in remaining porcini.
• Season with salt and pepper, and stir in butter and Parmesan. Spread in a baking pan to cool. Cover and refrigerate until cold, about 1 hour.
• Cut Fontina into tiny cubes, smaller than 1/4 inch. With moist hands (keep a bowl of warm water close by), press a cube of cheese into center of about 1 tablespoon of rice. Enclose cheese in rice and roll with both hands until ball becomes compact and round. The risotto balls can be made 1 or 2 days ahead up to this point; refrigerate, covered.
• On the day of the party, dredge risotto balls in flour. Deep-fry in vegetable oil at 375 degrees until crisp and brown on the outside. Serve immediately, or keep at room temperature and reheat in a 375-degree oven until hot. Roll in chopped fresh parsley if desired.

BARLEY RISOTTO WITH WILD MUSHROOMS

Steps:

• Combine the dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 6 cups, about 20 minutes. Drain through a sieve lined with cheesecloth, pouring the broth into a small saucepan. Finely chop the mushrooms and set aside. Keep the broth warm over low heat.
• Heat the oil in a large, heavy-bottom saucepan. Add the fresh mushrooms. Saute over high heat until golden, but not soft, about 3 minutes. Take the mushrooms out of the pan and set aside. Add the shallots and garlic to the saucepan. Reduce the heat to medium low and cook until tender, about 5 minutes. Add the wine. Increase the heat to medium high and simmer until reduced to 1/2 cup, about 5 minutes. Add the barley and stir. Ladle in 1/2 cup of the hot broth and stir until all the liquid has been absorbed. Continue adding 1/2 cup of broth at a time, stirring until absorbed, until the barley is tender, about 30 minutes. Add both the dried cepes and fresh mushrooms and continue cooking for an additional 5 minutes. Beat in the Parmesan. Divide among 4 bowls, garnish with parsley and serve immediately.