MUSHROOM AND SUN-DRIED TOMATO RISOTTO
Are you looking for proof that a vegan entree can be rich, flavorful, and satisfying? Well look no further. This risotto, while a bit labor intensive, is well worth every minute you spend stirring. The servings are generous, so all you really need to make it a meal is some roasted asparagus or steamed broccoli. (From Vegan With a Vengeance)
Provided by chiclet
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Bring broth to a simmer in a medium-size saucepan.
- Add dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender.
- Using a slotted spoon, transfer the mushrooms to a plate.
- When cool enough to handle, coarsely chop them.
- Cover the broth and keep warm over very low heat.
- In a medium-size saucepan over moderate heat, sautee the shallots for about 5 minutes; add the cremini mushrooms and sun-dried tomatoes, and cook until mushrooms are tender and most of the moisture has been released, about 7 minutes.
- Add the garlic, shiitakes, herbs, spices and salt; sautee another 3 minutes.
- Add the rice and stir with a wooden spoon for 2 minutes.
- Add 1 C of broth; stirring often, simmer until the liquid is absorbed, about 6 minutes.
- Continue to cook and stir, adding more broth by cupfuls, until the rice is tender and creamy and all the broth is absorbed. (If the rice is not tender yet but you are out of broth, keep adding water in the same manner as the broth until the rice is tender and creamy.).
- This should take about 30 minutes.
- Spoon onto plates and sprinkle some truffle oil over each serving if you like.
Nutrition Facts : Calories 400.3, Fat 10.8, SaturatedFat 1.6, Sodium 367.6, Carbohydrate 68.8, Fiber 2.7, Sugar 1.4, Protein 6.5
FARRO WITH WILD MUSHROOMS
We don't get to eat a lot of food that's identical to what the ancient Romans would have eaten, which is one of the things that makes farro so fun. They must have had mushrooms and fermented cream back then, so it's easy to imagine Cleopatra and Mark Antony enjoying this dish.
Provided by Chef John
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
- Heat olive oil in a pot over medium-high heat. Saute brown mushrooms with a pinch of salt in hot oil until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium, and cook and stir until hot, 2 to 4 minutes.
- Stir onion into mushrooms; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour farro into mushroom mixture; stir until farro is coated in olive oil. Increase heat to high and add 1 cup chicken broth with a pinch of salt to mushroom mixture; bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
- Increase heat to high and stir remaining chicken broth into farro mixture; bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro is starting to get tender, about 15 minutes. Remove the lid from the pot and continue simmering uncovered until farro reaches desired tenderness, about 15 minutes more.
- Reduce heat to low; stir creme fraiche and parsley into farro mixture. Season with salt and black pepper. Stir Parmigiano-Reggiano cheese into farro and ladle into bowls.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 27.8 g, Cholesterol 8.6 mg, Fat 8.2 g, Fiber 1.1 g, Protein 6.5 g, SaturatedFat 2.2 g, Sodium 400.9 mg, Sugar 1.8 g
FARRO RISOTTO WITH WILD MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 19
Steps:
- For mushrooms: Heat olive oil in a large skillet over high heat. Add half the mushrooms and cook, stirring occasionally, until golden and tender, about 7 minutes. Season with coarse salt and freshly ground pepper and transfer to a bowl. Repeat for remaining mushrooms. Keep warm until ready to serve.
- For stock: Combine stock ingredients in a 4-quart saucepan and bring to a boil over medium-high heat, about 8 minutes. Reduce heat and simmer 15 minutes. Reduce heat to the lowest setting to keep stock hot but not evaporating.
- For risotto: In another 4-quart pot, heat the olive oil over medium heat. Cook, stirring, until onion is translucent, about 2 minutes. Add farro and cook, stirring, until just starting to turn translucent (farro will start making a clicking sound), 1 to 2 minutes. Reduce heat if onion begins to brown.
- Pour wine into farro and onion mixture and cook, stirring, just until absorbed (farro should still be wet and glistening, not dry). Using a ladle, add 1/2 cup hot stock to the farro. Stir constantly with a wooden spoon, at a moderate speed, until about three-quarters of the liquid is absorbed (the mixture should be thick enough to hold a trail behind the spoon). Continue adding stock 1/2 cup at a time and stirring frequently until farro is tender but still firm to the bite and the liquid is creamy in consistency. As farro nears doneness, watch carefully and add smaller amounts of liquid to make sure it doesn't overcook (you may not need to use all the broth). The process should take 30 to 35 minutes total.
- For finishing: Stir in butter until completely melted (this is called mounting), then stir in cheese and season with salt. Serve topped with mushrooms, parsley, and pepper, and serve immediately.
RISOTTO WITH DRIED WILD MUSHROOMS
A very creamy rice. Use whatever dried mushrooms you have available such as oyster, shitake, chanterelle or even morels if you feel extravagant!
Provided by Jan in Lanark
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
- Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
- Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
- Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
- Add the green onions, cheese and cream. season to taste with salt and pepper.
Nutrition Facts : Calories 575.6, Fat 19.4, SaturatedFat 8.6, Cholesterol 44.1, Sodium 72.8, Carbohydrate 84.4, Fiber 3.3, Sugar 1.6, Protein 9
FARRO WITH MUSHROOMS
Farro is chewier than Italian rice and doesn't release starch when it's cooked, so there's no need to stir it the way you'd stir a risotto. This hearty dish has a rich, earthy flavor. Although it takes about twice as long as a risotto to cook, it doesn't require tending.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, main course, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
- Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
- Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 323, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 769 milligrams, Sugar 8 grams
More about "wild mushroom and sun dried tomato farrotto farro risotto recipes"
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO - FOOD …
From foodnetwork.com
Author Marisa McclellanEstimated Reading Time 2 mins
FARRO RISOTTO WITH CHERRY TOMATOES {NO STIR METHOD}
From wellplated.com
FARRO WITH MUSHROOMS AND BACON - DAVID LEBOVITZ
From davidlebovitz.com
HOW TO MAKE CREAMY TOMATO AND MUSHROOM FARROTTO - COOKING …
From cookinglight.com
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
From pinterest.co.uk
ROASTED MIXED MUSHROOM AND GARLIC FARROTTO - KITCHN
From thekitchn.com
FARROTTO (FARRO RISOTTO) WITH MUSHROOM MEDLEY | RECIPES, RISOTTO ...
From pinterest.ca
EASY MUSHROOM FARRO RISOTTO - A BEAUTIFUL PLATE
From abeautifulplate.com
FARRO RISOTTO WITH SUNDRIED TOMATOES, MUSHROOMS, AND CASHEW …
From pumpkinandpeanutbutter.com
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO ...
From crecipe.com
WILD MUSHROOM FALL VEGETABLE FARRO RISOTTO - THE DAILY MEAL
From thedailymeal.com
FARROTTO WITH MUSHROOMS - ITALIAN FOOD FOREVER
From italianfoodforever.com
MUSHROOM FARRO RISOTTO - TASTEMAKER BLOG
From tastemakerblog.com
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO ...
From crecipe.com
RECIPE | FARRO RISOTTO WITH WILD MUSHROOMS AND ASPARAGUS
From ohmyveggies.com
FARRO, FIGS AND FRIENDS: WILD MUSHROOM RISOTTO WITH ROASTED FIGS
From ouritaliantable.com
FARRO RISOTTO WITH SUNDRIED TOMATOES, MUSHROOMS, & CASHEW …
From pumpkinandpeanutbutter.com
WILD MUSHROOM FARRO RISOTTO | RISOTTO RECIPE | SPOON FORK BACON
From spoonforkbacon.com
WILD MUSHROOM FARRO RISOTTO (FARROTTO) | PARENTS
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
From pinterest.co.uk
CREAMY TOMATO AND MUSHROOM FARROTTO RECIPE | COOKING LIGHT
From cookinglight.com
MUSHROOM FARROTTO - COOK FOR YOUR LIFE
From cookforyourlife.org
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
From pinterest.com
WILD MUSHROOM FARRO RISOTTO - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SUN DRIED TOMATO AND WILD MUSHROOM RISOTTO - OLDWAYS
From oldwayspt.org
FARRO WITH WILD MUSHROOMS AND HERBS RECIPE | BON APPéTIT
From bonappetit.com
FARRO RISOTTO WITH WILD MUSHROOMS AND TOMATOES
From annewolfepostic.com
FARRO, WILD MUSHROOM, POTATO & KALE RISOTTO (FARROTTO) - LUNACAFE
From thelunacafe.com
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO — THE …
From pinterest.ca
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
From pinterest.com.au
ONE-PAN FARRO WITH TOMATOES - SMITTEN KITCHEN
From smittenkitchen.com
FARRO RISOTTO WITH MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
WILD MUSHROOM AND SAGE FARROTTO | PREMIèRE MOISSON
From premieremoisson.com
SUN DRIED TOMATO AND WILD MUSHROOM RISOTTO | BELLA SUN LUCI
From bellasunluci.com
WILD MUSHROOM FARRO RISOTTO (FARROTTO) | VEGETARIAN RECIPES, …
From pinterest.com.au
WILD MUSHROOM FARRO RISOTTO - GATHER AND DINE
From gatheranddine.com
CHEF'S RECIPE: MUSHROOM AND RADICCHIO FARROTTO
From theglobeandmail.com
WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love