Shiitake And Baby Bella Mushroom Risotto Recipes

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BARLEY AND SHIITAKE MUSHROOM RISOTTO



Barley and Shiitake Mushroom Risotto image

Provided by Guy Fieri

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 16

6 cups vegetable stock
1/2 onion
2 carrots, halved
2 celery sticks, large chop
2 tablespoons extra-virgin olive oil
1 cup pearled barley
2 tablespoons minced shallots
2 cloves garlic, minced
1/2 Vidalia onion, cut into 1/4-inch dice
1 teaspoon kosher salt
1 pound shiitake mushrooms, stemmed, thinly sliced
3 sprigs fresh thyme, leaves stripped
2 tablespoons unsalted butter, cubed
3/4 cup grated Parmesan
1/2 teaspoon fresh ground black pepper
2 tablespoon finely chopped flat-leaf parsley

Steps:

  • For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
  • For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO



Shiitake and Baby Bella Mushroom Risotto image

This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.

Provided by WAIX0713

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 ¾ cups Arborio rice
1 ¼ cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
½ cup freshly grated Parmesan cheese
¼ cup chopped flat-leaf parsley

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
  • Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
  • Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
  • Stir in butter, Parmesan cheese, and chopped parsley before serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO



Shiitake and Baby Bella Mushroom Risotto image

This risotto is extremely good. I like using fresh shiitakes because they give the rice a nice texture.

Provided by WAIX0713

Categories     Risotto

Time 1h

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
½ shallot, minced
4 ounces shiitake mushrooms, stems removed, caps sliced
3 ounces cremini mushrooms (baby bellas), sliced
2 tablespoons butter
1 ¾ cups Arborio rice
1 ¼ cups dry white wine
3 sprigs fresh thyme, chopped
1 pinch celery salt
salt and pepper to taste
1 quart hot vegetable stock
2 tablespoons butter
½ cup freshly grated Parmesan cheese
¼ cup chopped flat-leaf parsley

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
  • Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
  • Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
  • Stir in butter, Parmesan cheese, and chopped parsley before serving.

Nutrition Facts : Calories 439 calories, Carbohydrate 60.7 g, Cholesterol 27.7 mg, Fat 12.7 g, Fiber 2.1 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 557.8 mg, Sugar 2.9 g

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