Red Wine Risotto W Mushroom Marmalade Recipes

RED WINE RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer over medium-high heat. Cover the broth and keep it warm over very low heat.
• Melt the butter in a heavy large saucepan over medium heat. Add the onion and saute until translucent, about 8 minutes. Stir in the garlic and saute for 30 seconds. Stir in the rice and cook for about 2 minutes until the rice is toasted. Add the wine and stir until it is absorbed, about 1 minute. Add 3/4 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 6 minutes. Repeat, adding 3/4 cup of hot broth 2 more times, stirring often, about 12 minutes longer. At this point, the risotto can be made 4 hours ahead. Refrigerate the risotto (the rice will still be firm) and remaining broth, uncovered, until cool, then cover and keep them refrigerated until ready to proceed.
• Bring the remaining broth to a simmer, then cover and keep it warm over very low heat. Stir 3/4 cup of hot broth into the partially cooked risotto over medium heat until the broth is absorbed and the risotto is hot, about 3 minutes. Add the remaining broth and simmer until the rice is just tender and the mixture is creamy, about 5 minutes longer. Stir in the peas and parsley. Add the 1/2 cup of Parmesan. Season, to taste, with salt and pepper. Spoon the risotto into bowls. Sprinkle additional cheese over and serve.

RED WINE RISOTTO

Steps:

• Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the butter in a shallow saucepan or casserole, add the onion with salt and pepper and sauté for 5-7 minutes until soft, but not browned. Stir in the rice and sauté it, stirring constantly, until it absorbs the butter, about 2 minutes.
• Stir in about half the wine with a little salt and pepper and simmer, stirring, until the rice starts to dry, 5-7 minutes. Add a couple of ladlefuls of hot stock and continue simmering, stirring gently but constantly. When the rice dries again and needs more liquid, add the remaining wine.
• Continue cooking, stirring all the time and adding more stock in batches. At the end of cooking, the rice should be tender, still slightly al dente (chewy) and creamy from the starch that has begun to leach from the grains. This will take 25 to 35 minutes and don't hesitate to use plenty of stock.
• Take the risotto from the heat, add the remaining butter in pieces, and stir it into the rice as it melts. Taste and adjust the seasoning. Serve the risotto in shallow bowls or on deep plates with a sprinkling of Parmesan. It is best served at once, though it can be kept warm for a few minutes. If necessary, soften it with a little more stock just before serving.

RED-WINE RISOTTO

Steps:

• In small saucepan, bring broth to a simmer. In medium saucepan, melt 1 tablespoon butter in oil over medium-low heat. When it foams, add onion and garlic; cook until softened. Pour in rice and stir to coat. Cook, stirring slowly, until rice is lightly toasted, about 3 minutes.
• Pour in 1 cup wine and reduce over medium-high heat until almost gone. Add second cup and reduce once more. When pan liquid is syrupy, begin ladling in hot broth, 1/2 cup at a time. Stir rice and adjust heat so that it is just bubbling on the edges. Continue stirring and adding broth as needed. Rice is done when it is tender but still firm to the bite in center. If you run out of broth before rice is cooked, add hot water. Mixture should be creamy and loose, not soupy. Taste and adjust seasoning.
• Stir in 1/2 cup cheese and remaining tablespoon butter. Fold in chives and thyme. Serve risotto, passing the remaining cheese at the table.

RED WINE AND MUSHROOM RISOTTO

Steps:

• In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
• Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
• In a large saucepan heat broth and keep at a bare simmer.
• In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
• Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
• Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
• During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
• Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.

RED WINE RISOTTO WITH MUSHROOM "MARMALADE RECIPE

Steps:

• MAKE THE MARMALADE In a large, nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the diced mushrooms; season with salt and pepper. Cover and cook over moderate heat until tender, 5 minutes. Uncover and cook, stirring, until browned. Transfer the mushrooms to a plate. 2. In the same skillet, heat another 1 tablespoon of vegetable oil. Add the shallot and garlic and cook over low heat until softened, about 10 minutes. Remove from the heat and stir in the cooked mushrooms. 3. In a small saucepan, simmer the sugar and water over moderate heat, washing down the side of the pan with a wet pastry brush, until amber, 6 minutes. Add the wine and bring to a boil, stirring to dissolve the sugar. Add the vinegar and boil over high heat until reduced by half, 12 minutes. Stir the mixture into the skillet and cook over moderate heat until the mushrooms are glazed, 3 minutes. Season with salt. 4. In a medium skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced mushrooms, season with salt and cook over moderate heat until tender and lightly browned, about 8 minutes. Stir the mushrooms into the marmalade, and swirl in the butter. Cover and keep warm. 5. MAKE THE RISOTTO In a medium saucepan, bring the chicken stock to a simmer; cover and keep warm over low heat. In a large saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened, about 5 minutes. Stir in the rice and cook for 2 minutes. Add the wine and simmer until almost evaporated. Pour in about 1 cup of the hot stock, or enough to cover the rice. Cook, stirring constantly, until the stock has been absorbed, about 5 minutes. Repeat, adding 1 cup of stock at a time and stirring until all of the stock has been absorbed. The risotto is done when the rice is just cooked and suspended in the creamy sauce, about 25 minutes. Stir in the butter and season with salt and pepper. 6. Spoon the risotto into bowls and top with the mushroom marmalade. Shave a few slices of Parmigiano-Reggiano over the risotto, garnish with the herbs and serve.

RED WINE RISOTTO W/ MUSHROOM MARMALADE

Steps:

• In large nonstick skillet, heat 1T oil. Add diced mushrooms; season w/ S&P. Cover & cook on med heat 5 min. Uncover & cook, stirring until browned. Transfer mushrooms to plate. In same skillet, heat 1T oil. Add shallot & garlic. Cook low until soft 10 min. Remove from heat & add mushrooms. In small saucepan, simmer sugar & water over med heat washing down sides w/ wet pastry brush until amber 6 min. Add wine & bring to boil, stirring to dissolve sugar. Add vinegar & boil on high until reduced to 1/2 12 min. Stir mixture into skillet & cook over med heat until mushrooms are glazed 3 min Season w salt. In med saucepan, bring chicken stock to simmer; cover & keep warm over low heat. In large saucepan heat oil. Add onion & cook on med 5 min. Stir in rice & cook 2min. Add wine & simmer until almost evaporated. Pour in 1C hot stock. Cook stirring constantly until stock has been absorbed 5 min. Repeat adding 1C stock @ a time & stirring until all of stock has been absorbed. 25 min. Stir in butter & season w/ S&P. Spoon into bowls & top w/ marmalade. Shave parmesan.