Ultra Creamy Mushroom Risotto Recipes

CREAMY MUSHROOM RISOTTO

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).

ULTRA CREAMY MUSHROOM RISOTTO RECIPE

Steps:

• Clean mushrooms by wiping with dry paper towel. Remove mushroom stems then coarsely chop them and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces).
• Pour broth into a 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf and soy sauce. Bring to a boil then reduce to simmer. Cook at a low simmer, uncovered, for 30 minutes. Strain stock and discard the stems, thyme and bay leaf. You should have about 6 cups broth; if not, add water or more stock.
• In 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion then cook for 5 minutes. Stir in the rice and cook for 1 minute. Pour in the wine then cook until reduced by half.
• Add a 1/2 cup of the mushroom infused stock and cook over medium-high heat, stirring constantly, until the rice has absorbed liquid. Repeat this until 5 to 5 1/2 cups of broth has been added and the rice is cooked, but slightly chewy.
• Stir in the cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.
• To make fried sage leaves, in 8-inch skillet, heat the olive oil over medium-high heat. Add sage leaves, a few at a time, in single layer; fry 15 seconds, but do not brown. Transfer leaves from skillet to paper towels and sprinkle with pinch of salt.
• Serve risotto in individual shallow bowls. Top each with a few sage leaves and parmesan cheese shavings.