Risotto With Porcini Mushrooms Recipes

PORCINI MUSHROOM RISOTTO (RISOTTO AI FUNGHI)

Steps:

• Start by thoroughly rinsing the dried mushrooms, to get rid of any grit.
• Place the mushrooms in a bowl and cover them with water, gently pushing them so they are submerged. Let them soak for 1 hour or until they are soft.
• Remove the mushrooms from the liquid , squeezing them lightly to remove any excess water, and transfer them to a chopping board. Roughly chop the mushrooms into smaller pieces. Reserve.
• Place a strainer over a saucepan, line with paper towel and pour the soaking water, allowing the mushroom water to drain through. Discard the paper towels. Add the beef broth to the mushroom water and bring it to the stove, over medium heat, until it starts to boil. Then, lower the heat and keep it simmering until ready to use.
• Heat the olive oil in a large skillet, over medium heat. Add the shallots and sauté until translucent, about 2 minutes. Add the rice and stir for about a minute, until it is well coated and opaque. Then, add the porcini mushrooms and stir to combine. Stir in the wine and cook until it is nearly all evaporated.
• Start adding the broth, one ladle at a time, stirring constantly, until the rice has absorbed almost all the liquid before adding the next one. Repeat until the rice is cooked al dente. (You might not need all the broth.)
• When the rice is al dente, add a little more liquid to keep the risotto moist and then remove it from the stove. Add the butter and the parmesan cheese and mix vigorously, being careful not to break the grains and mushrooms.
• Season with salt and pepper and serve immediately!

RISOTTO WITH PORCINI MUSHROOMS

Steps:

• Gather the ingredients.
• Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes.
• Meanwhile, sauté the onion in 2 tablespoons of the butter (or 3 tablespoons olive oil) over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon and stir the rice into the butter (or oil) in the pot.
• Sauté the rice for several minutes, until it becomes translucent, stirring constantly with a wooden spoon to avoid sticking or burning.
• Return the onions to the pot, stir in the wine, and continue stirring until the alcohol smell has evaporated, 1 to 2 minutes. Then stir in the first ladle of liquid (if you're using plain water, also add about 3/4 teaspoon of salt), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in through a fine-mesh strainer, as it can contain sand.
• Add the chopped mushrooms and their strained soaking liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. As soon as the rice is al dente , turn off the heat, stir in the remaining 1/4 cup of butter, 1/2 cup of the grated cheese, the cream (if you're using it), a little bit of ground pepper, the parsley, and fine salt, to taste. Cover and let sit for 2 minutes.
• Serve hot, with the remaining grated cheese for sprinkling on top.
• Enjoy. Edited by Danette St. Onge

GORGONZOLA AND PORCINI MUSHROOM RISOTTO

Steps:

• In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside.
• Reheat the stock to a simmer and keep warm over low heat.
• In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

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.

PORCINI RISOTTO

Steps:

• Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
• Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
• After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
• To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.

RISOTTO AI FUNGHI PORCINI IN PENTOLA A PRESSIONE (PORCINI MUSHROOM RISOTTO)

Steps:

• Brush dirt off porcini mushrooms with a clean cloth or vegetable brush. Slice into bite-sized pieces.
• Pour beef stock into a saucepan over low heat. Cover and keep warm.
• Heat 2 tablespoons olive oil in a skillet over medium heat. Cook garlic until lightly golden, about 1 minute. Stir in mushrooms; cook until slightly softened, 2 to 3 minutes. Pour in 1/2 cup wine; cook until alcohol evaporates, 3 to 5 minutes. Continue cooking until mushrooms are tender but still firm, adding a little beef stock if they look dry, about 10 minutes.
• Remove skillet from heat; sprinkle half the parsley over mushrooms. Season with salt. Cover and keep warm.
• Heat remaining 2 tablespoons olive oil in a stovetop pressure cooker. Cook spring onion until softened, about 1 minute. Add Arborio rice; cook and stir until toasted and coated with oil, 2 to 3 minutes. Increase heat and pour in remaining 1/2 cup wine; simmer until alcohol has evaporated and rice has absorbed most of the wine, about 2 minutes.
• Stir beef stock into the pressure cooker. Seal according to manufacturer's instructions. Increase heat to high; cook until cooker whistles, about 5 minutes. Reduce heat to low and cook for 4 minutes.
• Remove cooker from heat and release pressure according to manufacturer's instructions. Remove the lid. Fold mushroom mixture, with 1 to 2 tablespoons cooking liquid, into the rice. Stir in Parmesan cheese and butter. Let stand for 2 to 3 minutes. Sprinkle remaining parsley on top.

VEGETARIAN PORCINI MUSHROOM RISOTTO

Steps:

• Gather the ingredients.
• In a large pot, combine the butter, garlic, shallots, mushrooms and Arborio rice and heat over medium heat for about 2 minutes, stirring well to avoid scorching the garlic and shallots.
• Reduce the heat to low, and add the white wine. Let the mixture simmer on low for about 2 minutes, stirring just once or twice
• With the lid off, add the vegetable broth and cream, and let simmer on low until liquid is absorbed; approximately 25 minutes, stirring regularly.
• Add the Parmesan or Romano cheese, stirring well to encourage it to melt.
• Once the cheese is melted, season your risotto lightly with sea salt and fresh cracked black pepper to taste.
• Garnish with a bit of fresh chopped parsley, if you'd like, and serve with a bit of extra grated cheese to top it all off for a nice presentation.
• Serve and enjoy!

RISOTTO WITH ASPARAGUS AND PORCINI MUSHROOMS

Steps:

• Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside.
• Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside.
• Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.

MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS

Steps:

• Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
• Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
• Set mushrooms aside.
• Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
• In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
• Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
• Add wine to onion/rice mixture; stir and allow to evaporate.
• Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
• When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.

PORCINI MUSHROOM RISOTTO

Steps:

• Bring 2 cups water to boil in heavy small saucepan. Add mushrooms. Cover; let stand until mushrooms soften, about 10 minutes. Using slotted spoon, transfer mushrooms to work surface; reserve soaking liquid. Chop mushrooms coarsely.
• Melt butter with oil in pressure cooker over medium-high heat. Add rice, shallots, and fennel seeds; stir 1 minute. Add wine and cook until almost evaporated, stirring frequently, about 1 minute. Mix in 2 cups broth and salt, then mushrooms and reserved mushroom soaking liquid, leaving any sediment behind in pan. Lock lid in place. Bring to high pressure over high heat. Cook rice 4 minutes, adjusting heat as necessary to maintain high pressure. Quick-release pressure.
• Slowly release lid, standing back and allowing steam to escape. Cook rice over medium-high heat until creamy and tender but still firm to bite, stirring often and adding more broth by 1/4 cupfuls if thinner consistency is desired, about 2 minutes. Mix in cheese and parsley. Season risotto to taste with pepper.
• *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.