Wild Mushroom Broken Spaghetti Risotto With Arugula And Hazelnuts Recipes

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OVEN ROASTED CHICKEN TENDERS SALTIMBOCCA



Oven Roasted Chicken Tenders Saltimbocca image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 21

8 chicken tenders
Salt and freshly ground black pepper
8 leaves sage
8 slices Prosciutto di Parma
2 tablespoons extra-virgin olive oil
4 wedges lemon
Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts, recipe follows
1 package dried mixed wild mushrooms or porcini mushrooms
1 quart chicken stock
2 cups water
3 tablespoons extra-virgin olive oil, plus a drizzle
1 medium onion, finely chopped
2 large cloves garlic, grated or finely chopped
Salt and freshly ground black pepper
1 pound spaghetti, broken into small pieces
1/2 cup dry white wine
3/4 cup hazelnuts
2 tablespoons butter
3/4 cup Parmigiano-Reggiano, a few handfuls
4 cups arugula
1/2 lemon, juiced

Steps:

  • Preheat oven to 425 degrees F.
  • Season chicken with salt and pepper, top each tender with 2 leaves of sage. Wrap each tender with a slice of ham. Coat the tenders liberally in olive oil, a couple of tablespoons.
  • Arrange meat on baking sheet on parchment paper and bake until crispy and firm, 10 to 12 minutes.
  • To serve, slice meat on bias and pile on Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts.
  • Alternatively, skewer the tenders and serve with lemon wedges on a plate as first or second course.
  • Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
  • Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
  • While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel.
  • When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
  • Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
  • Serve risotto in shallow bowls topped with greens and nuts.

RISOTTO WITH WILD MUSHROOMS



Risotto With Wild Mushrooms image

Provided by Linda Wells

Categories     dinner, main course

Time 20m

Yield 4 - 6 servings

Number Of Ingredients 13

3/4 pound wild mushrooms, preferably porcini, although cultivated mushrooms may be used
2 tablespoons butter
1/3 cup finely chopped onions
1 pound arborio rice, available in specialty food shops, about 2 2/3 cups
1/2 cup dry white wine
4 cups simmering fresh or canned chicken broth
5 tablespoons olive oil
1 clove garlic, peeled and crushed
2 bay leaves
Salt to taste, if desired
Freshly ground pepper to taste
2 teaspoons finely chopped parsley
Freshly grated Parmesan cheese

Steps:

  • Cut the mushrooms into one-inch pieces. There should be about four cups.
  • Melt the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Add the rice and cook, stirring, about one minute. Add the wine and cook, stirring, about two minutes or until the wine is absorbed.
  • Add the four cups of simmering broth and cook over moderately high heat.
  • Heat four tablespoons of the oil in a skillet and add the garlic and bay leaves. Cook briefly and add the mushrooms. Cook, stirring, about two minutes, and sprinkle with salt, pepper and parsley. Cook about one minute more, stirring, and remove the garlic clove and bay leaves.
  • When the rice has cooked eight minutes, add the mushrooms. Continue cooking, stirring often from the bottom, about two to five minutes, or until the rice is creamy but with the grains slightly resilient to the bite. Sprinkle with the remaining tablespoon of olive oil and stir. Serve with freshly grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 11 grams, Carbohydrate 65 grams, Fat 16 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 800 milligrams, Sugar 2 grams, TransFat 0 grams

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Provided by Lori De Mori

Categories     Mushroom     Appetizer     Quick & Easy     High Fiber     Parmesan     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 10

9 1/2 tablespoons butter, divided
1 1/2 pounds fresh wild mushrooms
(such as cèpe [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
7 cups (about) low-salt chicken broth
1 tablespoon extra-virgin olive oil
3/4 cup finely chopped leek (white and pale green parts only)
1 1/4 cups arborio rice (8 to 9 ounces)
1/4 cup dry white wine
1/4 cup dry white vermouth
1/4 cup grated Parmesan cheese plus additional for serving (optional)

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.
  • Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 1/2 tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

BROKEN SPAGHETTI RISOTTO



Broken Spaghetti Risotto image

This pasta dish is not really risotto; it only refers to the similar technique used in that famous Italian dish. Like the grains of Arborio rice, pieces of broken pasta are tossed in hot butter or oil before the liquid is added, but here we're going even further, and toasting it to a gorgeous nut-brown. This gives the dish its signature look, as well as adds a subtle nutty flavor.

Provided by Chef John

Categories     Side Dish

Time 25m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
8 ounces uncooked spaghetti, broken into 1 inch pieces
2 cloves garlic, minced
1 ½ cups chicken broth
½ teaspoon red pepper flakes, or to taste
salt to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a saucepan over medium heat; add spaghetti and toast, stirring constantly, until golden brown, 3 to 5 minutes.
  • Stir garlic into spaghetti pieces and cook for 30 seconds.
  • Pour in 1/2 cup broth and increase heat to medium high. Stir spaghetti and broth until all the liquid is absorbed, 2 to 3 minutes. Repeat this process until all of the stock is absorbed and noodles are desired tenderness, about 10 minutes.
  • Reduce heat to low. Season spaghetti with salt and red pepper flakes to taste. Remove from heat.
  • Stir Parmigiano-Reggiano cheese and parsley into spaghetti and serve.

Nutrition Facts : Calories 517.9 calories, Carbohydrate 86.3 g, Cholesterol 8.9 mg, Fat 10.5 g, Fiber 3.9 g, Protein 17.8 g, SaturatedFat 2.1 g, Sodium 2120.6 mg, Sugar 4.1 g

BAKED WILD MUSHROOM RISOTTO



Baked Wild Mushroom Risotto image

This sophisticated side dish is sure to impress all your holiday guests - from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 8

Number Of Ingredients 15

¼ cup olive oil
1 leek, thinly sliced
1 small yellow onion, diced
Salt to taste
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 ½ cups Arborio rice
½ cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and ground black pepper, to taste
1 ounce finely grated Parmesan cheese
4 sage leaves, finely chopped
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
  • Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
  • Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 45.1 g, Cholesterol 3.1 mg, Fat 8.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 455.1 mg, Sugar 4.4 g

WILD MUSHROOM RISOTTO



Wild Mushroom Risotto image

Categories     Rice     Side     Sauté     Fall     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 13

5 cups canned low-salt chicken broth
1/2 ounce dried porcini mushrooms,* rinsed
2 tablespoons (1/4 stick) butter
1 tablespoon extra-virgin olive oil
2 1/2 cups finely chopped onions
12 ounces crimini mushrooms, finely chopped
2 large garlic cloves, minced
1 tablespoon minced fresh thyme
1 tablespoon minced fresh marjoram
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

  • Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.
  • Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes. Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese. Season with salt and pepper. Serve, passing additional cheese separately.
  • *Porcini are available at Italian markets and many supermarkets.

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