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
PORCINI RISOTTO
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
- Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
- Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
- Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.
PORCINI AND CHANTERELLE RISOTTO
Provided by Tyler Florence
Categories appetizer
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
- Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
- Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
- Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
- Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
- Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
- Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.
PORCINI RISOTTO
Categories Mushroom Onion Rice Side Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately.
SUN OVEN RISOTTO WITH RADICCHIO
Number Of Ingredients 7
Steps:
- Set Sun Oven out to preheat. Combine butter and onions in a dark, light-weight pot. Cook onions in the Sun Oven (or stovetop) until softened, about 20 minutes. Stir in the radicchio, put the lid on the pot and cook until wilted, about 20 minutes. While the radicchio is cooking, heat the broth on the stove in a saucepan to just below boiling. Transfer pot to the stove and over medium-high heat stir in the rice. Add the wine and stir until it has evaporated, about 2 minutes. Stir in the broth, put the lid on the pot and return it to the Sun Oven. Cook 20 to 25 minutes. Stir in the cheese, season to taste with salt and pepper. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
OVEN-BAKED PORCINI & THYME RISOTTO
Veggie friends and meat-eaters alike will love this vegetarian mushroom risotto. Add fresh mushrooms too if you wish.
Provided by English_Rose
Categories Short Grain Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the mushrooms in a bowl, pour 1 3/4 cups boiling water over and leave to soak for 10 minutes
- Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another minute
- Heat oven to 375°F Drain the mushrooms, reserving the liquid, and chop. Add mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
- Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed.
- Stir in the grated parmesan, check the seasoning and sprinkle with extra thyme leaves and parmesan shavings to serve.
Nutrition Facts : Calories 283.2, Fat 11.1, SaturatedFat 3.5, Cholesterol 12.5, Sodium 219.9, Carbohydrate 33.4, Fiber 1.1, Sugar 2.7, Protein 8.4
RISOTTO AI FUNGHI PORCINI
its the traditional funghi porcini mushrooms recipe from my collection of italian recipe books, i have tried this recipe a hundred times or more and its always a hit for my husband and my friends....they even suggest this recipe if i am in doubt of what to serve for first course, ingredients are readily available except for the funghi porcini...(our company is importing the dried funghi porcini from italy)
Provided by chef Muzzi
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak the funghi porcini in water for about 15 minutes. Drain and dried.
- Brown the 2 garlic cloves in olive oil and 20 gr. of butter. Saute' the finely chopped onions.
- Add the funghi porcini and parsley, leave it to cook for 10 minutes.
- Add the wine, leave it evaporate and then add the rice. Toast the rice for some minutes, then add a scoop of broth. Salt and pepper to taste.
- Mixing continuously, add broth scoop by scoop until the rice is cooked.Don't overcook, this will ruin the texture.
- Before taking out of the fire, add in the rest of the butter (20 gr.), the parmesan cheese and the chopped parsley.
- Take out the pan from the fire, Cover, leave it for 5 minutes then serve, with some parmesan cheese on top.
Nutrition Facts : Calories 497, Fat 20.4, SaturatedFat 9.1, Cholesterol 32.2, Sodium 991.3, Carbohydrate 57.2, Fiber 1.1, Sugar 1.4, Protein 17.8
PORCINI RISOTTO
This risotto recipe, low impact enough for a weeknight but sufficiently elegant for a dinner party, derives its earthiness from rehydrated dried porcini. Soaking the mushrooms takes the greatest amount of time - once they're ready, they're drained, chopped and added to arborio rice, cooked al dente in dry white wine and some chicken stock. Butter and cheese add creaminess, while sage adds an herby bite.
Provided by Oliver Schwaner-Albright
Categories dinner
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 13 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 9 grams, Sodium 1124 milligrams, Sugar 7 grams, TransFat 0 grams
OVEN-BAKED PORCINI & THYME RISOTTO
Veggie friends and meat-eaters alike will love Lesley Waters's vegetarian mushroom risotto
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
- Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
- Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated Parmesan, check the seasoning and sprinkle with extra thyme leaves and Parmesan shavings to serve.
Nutrition Facts : Calories 374 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.64 milligram of sodium
PORCINI HAM RISOTTO
Milder in flavor than other hard cheeses, fontinella can be found in the specialty cheese section of your local grocery store.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, soak mushrooms in boiling water for 5 minutes or until completely hydrated; drain. In a Dutch oven, saute mushrooms and shallots in butter for 3-4 minutes or until tender. Add garlic; cook 1 minute longer., Stir in rice until completely coated with butter. Add wine; cook and stir for 2 minutes or until wine is absorbed. Add one can of broth; cook and stir until broth is absorbed. Repeat with remaining broth, adding one can at a time. Stir in the ham, cheese, salt and pepper; cook until cheese is melted and mixture is heated through.
Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 1348mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
RISOTTO AI FUNGHI PORCINI IN PENTOLA A PRESSIONE (PORCINI MUSHROOM RISOTTO)
Porcini are the most flavorful mushrooms you can find. This risotto recipe explains how to make the risotto the traditional way, as well as in a pressure cooker. With a pressure cooker, you can have this authentic Italian risotto ready after just 4 minutes of cooking!
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 47m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 644.4 calories, Carbohydrate 75.8 g, Cholesterol 28.5 mg, Fat 25 g, Fiber 2.1 g, Protein 15.9 g, SaturatedFat 8.5 g, Sodium 388.6 mg, Sugar 3.6 g
PORCINI RISOTTO CAKES WITH TARRAGON
Categories Herb Mushroom Rice Brunch Side Pan-Fry Tarragon Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 11
Steps:
- Place porcini in small bowl. Pour enough boiling water over just to cover. Let stand until mushrooms soften, about 30 minutes. Rinse and drain well. Chop mushrooms and reserve.
- Melt 2 tablespoons butter in heavy medium saucepan over medium heat. Add chopped onion and sauté until almost tender, about 3 minutes. Add rice and stir 2 minutes. Mix in 3 cups chicken broth. Add porcini mushrooms and chopped carrot and simmer until risotto is very thick (wooden spoon drawn across bottom of pan will leave wide path) and rice is tender, stirring frequently and adding remaining chicken broth by 1/4 cupfuls if rice needs additional cooking, about 18 minutes. Mix in Pecorino Romano cheese and chopped tarragon; season risotto mixture to taste with salt and pepper. Transfer to bowl. Mix in egg. Cover and refrigerate overnight.
- Form mixture into six 3- to 3 1/2-inch-diameter patties, using about 1/2 cup risotto for each. Melt 1 tablespoon butter in large nonstick skillet over medium heat. Add risotto patties and cook until brown, about 5 minutes per side. transfer risotto cakes to plates. Garnish with tarragon sprigs and carrot curls.
PORCINI AND PARMESAN RISOTTO
We found risotto only needs occasional stirring to cook up creamy; adding broth in large batches cuts down on fuss. Cook the rice until al dente -- you don't want it too soft.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
- In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
- Reduce heat to medium-low. Add onion and 1 tablespoon butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
- Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, untilrice is al dente, about 25 minutes total (you may not need all the broth).
- Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms;season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.
SUN OVEN RISOTTO CON PORCINI
Number Of Ingredients 8
Steps:
- Set Sun Oven out to preheat. Soak the porcini in 1 1/2 cups hot water for 10 minutes. Drain the porcini, reserve soaking water. Using a paper towel filter the soaking water to remove and grit. Add enough broth to the water to measure 3 cups. Heat broth and mushroom water in a small sauce pan. Roughly chop the porcini. While the broth mixture is heating melt the butter in a light-weight, lidded, dark pot over medium high heat. Add onion and cook until it begins to soften, add the rice and stir until all the grains are coated with butter, about 1 minute. Add wine and continue stirring until the wine evaporates, about 2 minutes. Stir in chopped porcini and hot broth. Cover and immediately transfer to the preheated Sun Oven. Cook this mixture for 20 minutes or until the broth is almost completely absorbed. Remove from Sun Oven, stir in cheese and parsley. Serve immediately.
Nutrition Facts : Nutritional Facts Serves
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- Preheat the oven to 450°. Put the porcini in a heatproof bowl and cover with the boiling water. Let stand until softened, about 20 minutes. Lift the mushrooms from the water and coarsely chop them. Let the soaking liquid settle.
- In a medium saucepan, bring the stock to a simmer; keep covered over low heat. In a 5-quart ovenproof casserole, heat 2 tablespoons of the olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 4 minutes. Add the rice and cook, stirring, to coat, about 1 minute. Add the wine and simmer for 1 minute. Slowly pour the mushroom soaking liquid into the simmering stock, stopping before you reach the grit at the bottom. Pour all but 1/2 cup of the hot stock into the rice and stir in the porcini; keep the stock warm. Bring the rice and stock to a simmer. Cover and bake on the bottom rack of the oven for 25 minutes, until most of the stock has been absorbed and the rice is slightly al dente.
- Stir the remaining 2 tablespoons of olive oil into the rice. Add the cheese and season with salt and pepper. Stir in the remaining 1/2 cup of simmering stock until the rice is creamy. Garnish with the parsley and serve right away.
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