RACHEL RAY'S POPEYE RISOTTO WITH BEEFY BALSAMIC MUSHROOMS
Categories Soup/Stew Mushroom Vegetable Sauté Vegetarian Quick & Easy Dinner Healthy Vegan
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the water and stock to a boil, then reduce heat to low to keep warm. Add the spinach, pine nuts, a few grates of nutmeg and a handful of Parmigiano-Reggiano to a food processor. Pulse a few times to get everything chopped up. Add a ladleful of the hot stock and water and about 1 tablespoon EVOO. Run the machine to puree and reserve. Place a large skillet with high sides over medium-high heat and add 1 tablespoon of butter and 1 turn of the pan of EVOO. Add the onions and chopped or grated garlic, and saute until the onions begin to get tender, 4-5 minutes. Add the arborio rice and toast it in the pan, stirring constantly, for 2-3 minutes. Add the wine and cook until all the liquid is absorbed, about 1 minute. Ladle about half of the stock or broth into the pan with the rice and bring it up to a bubble, stirring constantly. Simmer the mixture, stirring frequently, until all the liquid is absorbed, 4-5 minutes. Ladle in about half of the remaining liquid and continue stirring the rice until that liquid has fully absorbed, 4-5 minutes. Ladle in the remaining stock and cook the risotto until most of the remaining liquid has been absorbed and the rice is al dente, about 7 minutes. Season the risotto with salt and freshly ground black pepper. Once you get the risotto going, place another skillet over medium-high heat with the remaining tablespoons of butter and EVOO. Add the mushrooms and cracked clove of garlic into the other pan and cook, stirring occasionally, until the mushrooms are golden brown and tender, about 10 minutes. Season with salt and freshly ground pepper, and add the balsamic. Cook about 1 minute to glaze the mushrooms then remove from heat and discard the garlic clove. Keep the mushrooms warm until the risotto is finished. Once the risotto and mushrooms have finished cooking, stir the spinach puree and remaining 1/2 cup of Parmigiano-Reggiano into the risotto. Spoon the risotto out onto a serving dish and top it with the glazed mushrooms.
SEARED BEEF WITH WILD MUSHROOMS & BALSAMIC
A classy main course for two, inspired by the Italian region of Emiglia-Romagna
Provided by Jane Hornby
Categories Dinner
Time 2h
Number Of Ingredients 8
Steps:
- Rub the beef with 1 tbsp oil, rosemary and garlic, then leave in the fridge for at least 1 hr, or up to 24 hrs. Make sure the beef returns to room temperature before you cook it.
- Heat oven to 200C/fan 180C/gas 6. Heat a non-stick, ovenproof frying pan or roasting tin until very hot. Rub most of the garlic and rosemary from the beef, season with black pepper and flaky salt, then sear on all sides until dark brown and almost crusted - about 5 mins in total. Transfer the pan to the oven, then roast the beef for 10 mins for mediumrare. Leave to rest for a good 15 mins and keep any juices.
- While the meat rests, sauté the mushrooms. Heat 1 tbsp butter and the remaining oil in a large frying pan, then tip in the mushrooms with plenty of seasoning. Fry until golden and just softened, then tip into a bowl.
- Add the stock to the mushroom pan, then reduce by two-thirds. Tip in the mushrooms and balsamic, then add the remaining butter and let it melt. Tip in any meat juices, then season to taste and keep warm. Thickly slice the beef and spoon over the sauce. Serve with mash and spinach.
Nutrition Facts : Calories 526 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 46 grams protein, Sodium 1.04 milligram of sodium
OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Provided by Anna Stockwell
Categories Risotto Mushroom Garlic Thyme Onion Rice Vermouth Wine Stock Parmesan Butter Lemon Parsley Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
- Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
- Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
ROASTED MUSHROOM RISOTTO WITH PARSLEY
Another of Jamie Oliver's wonderful recipes for risotto. Use the base from Recipe #310695 until step #11 then finish with this. You'll love the flavors of roasted mushrooms and fresh, green parsley at the end. This is truly sublime!
Provided by Penny Stettinius
Categories Short Grain Rice
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees.
- Start making your risotto bianco.
- When you come to step # 11, you need to roast your mushrooms so heat a heavy-bottomed oven proof frying pan or baking pan until medium hot and add a splash of oil.
- Fry the mushrooms for a minute or 2, until they begin to color, and season with salt and pepper.
- Add the garlic, thyme, and butter and mix together.
- Place the pan in the preheated oven and roast the mushrooms for 6 minutes or so, until cooked through and rich in flavor.
- At step 12 of the bianco, when you add the butter and Parmesan, stir in all the parsley.
- Roughly chop half the roasted mushrooms and garlic and stir into the risotto, adding a good squeeze of lemon juice to balance the flavors.
- Divide between the plates and sprinkle over the remaining mushrooms.
- Serve with grated Parmesan.
Nutrition Facts : Calories 502.2, Fat 27.7, SaturatedFat 14.2, Cholesterol 62.1, Sodium 676.1, Carbohydrate 36, Fiber 2.8, Sugar 6, Protein 15.6
CREAMY MUSHROOM RISOTTO
This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving.
Provided by Kathy
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
- Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
- In a saucepan over medium heat, bring the stock to a gentle simmer.
- Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
- Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).
Nutrition Facts : Calories 337.1 calories, Carbohydrate 61.3 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 2 g, Sodium 627.3 mg, Sugar 1.7 g
POPEYE RISOTTO WITH BEEFY BALSAMIC MUSHROOMS
This simple spinach risotto is muscled up by the addition of portobello mushrooms in a balsamic glaze. Adapted from the Rachael Ray TV show.
Provided by Sharon123
Categories Short Grain Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring the water and stock to a boil, then reduce heat to low to keep warm.
- While the liquids are heating up, add the spinach, pine nuts, a few grates of nutmeg and a handful of Parmigiano-Reggiano to a food processor. Pulse a few times to get everything chopped up. Add a ladleful of the hot stock and water and about 1 tablespoon olive oil. Run the machine to puree and reserve.
- Place a large skillet with high sides over medium-high heat and add 1 tablespoon of butter and 1 tbls. olive oil.
- Add the onions and chopped or grated garlic, and saute until the onions begin to get tender, 4-5 minutes.
- Add the arborio rice and toast it in the pan, stirring constantly, for 2-3 minutes.
- Add the wine and cook until all the liquid is absorbed, about 1 minute. Ladle about half of the stock or broth into the pan with the rice and bring it up to a bubble, stirring constantly. Simmer the mixture, stirring frequently, until all the liquid is absorbed, 4-5 minutes.
- Ladle in about half of the remaining liquid and continue stirring the rice until that liquid has fully absorbed, 4-5 minutes.
- Ladle in the remaining stock and cook the risotto until most of the remaining liquid has been absorbed and the rice is al dente, about 7 minutes. Season the risotto with salt and freshly ground black pepper.
- Once you get the risotto going, place another skillet over medium-high heat with the remaining tablespoons of butter and olive oil.
- Add the mushrooms and cracked clove of garlic into the other pan and cook, stirring occasionally, until the mushrooms are golden brown and tender, about 10 minutes. Season with salt and freshly ground pepper, and add the balsamic.
- Cook about 1 minute to glaze the mushrooms then remove from heat and discard the garlic clove. Keep the mushrooms warm until the risotto is finished.
- Once the risotto and mushrooms have finished cooking, add the spinach puree and remaining 1/2 cup of Parmigiano-Reggiano to the risotto and give it a good stir. Spoon the risotto out onto a serving dish and top it with the glazed mushrooms.
- Pass additional Parmigiano-Reggiano at the table.
Nutrition Facts : Calories 787.5, Fat 34.4, SaturatedFat 9.7, Cholesterol 29.7, Sodium 567.2, Carbohydrate 94.3, Fiber 9, Sugar 3.1, Protein 24.1
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