Wild Mushroom Risotto With Basil Oil Recipes

WILD MUSHROOM RISOTTO

Steps:

• Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
• Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
• Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
• During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.

WILD MUSHROOM RISOTTO

Steps:

• Heat stock in pan over medium heat. Add dried mushrooms; cook until tender, about 5 minutes. Remove with slotted spoon; chop finely. Keep stock at a simmer over medium heat.
• Remove stems from fresh mushrooms; chop finely. Slice caps 1/4 inch thick. Heat 1 tablespoon oil in heavy-bottomed saucepan over medium heat. Add mushroom caps; cook, stirring occasionally, until golden and soft, about 3 minutes. Transfer to bowl. To pan, add remaining 6 tablespoons oil, mushroom stems, and shallots. Cook, stirring, until translucent. Add rice; cook, stirring, until rice begins to sound like glass beads, 3 to 4 minutes.
• Add wine. Cook, stirring, until wine is absorbed by rice. Using a ladle, add 3/4 cup hot stock to rice. Using a wooden spoon, stir rice constantly, at a moderate speed. When rice has absorbed most but not all of liquid and mixture is just thick enough to leave a clear wake behind the spoon when stirring, add another 3/4 cup stock.
• Continue adding stock in this manner, stirring constantly, until rice is mostly translucent but still opaque in center. Continue cooking until rice is al dente, but not crunchy. As rice nears doneness, watch carefully; add smaller amounts of liquid. The mixture should be thick enough that grains are suspended in liquid the consistency of heavy cream. The risotto will thicken slightly when removed from heat.
• Add dried mushrooms and mushroom caps; warm over low heat. Remove from heat. Stir in butter and Parmesan; season with salt and pepper. Divide among four bowls; grate Parmesan over risotto. Serve immediately.

WILD MUSHROOM RISOTTO

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.

BAKED WILD MUSHROOM RISOTTO

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.

MARIAN BURROS'S RISOTTO WITH WILD MUSHROOMS

Steps:

• Heat oil in a heavy-bottomed pot.
• Heat broth in separate pot.
• Saute onion in the oil until it takes on a little color.
• Add rice to the onion and stir until well coated.
• Add the wine and stir; let the wine cook away, about 2 minutes.
• Add about a cup of simmering chicken broth to the rice and cook over high heat, stirring often, until broth has been absorbed. Repeat procedure, this time adding all the mushrooms as well as the broth. While stirring, continue adding broth as it is absorbed into the rice. You may need more or less than four cups to achieve a creamy consistency while the center of the rice is still firm.
• When rice is done and there is still enough broth left in the rice to make it slightly runny, stir in the cheese. Season with salt and pepper and serve.

RISOTTO WITH WILD MUSHROOMS

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.

CHICKEN MEATBALLS OVER WILD MUSHROOM RISOTTO DRIZZLED WITH BASIL

Steps:

• for meatballs:.
• preheat oven to 375.
• heat 2 tablespoons olive oil and saute onions for 3-4 minutes and season with a little salt.
• add garlic to onions and saute till onions are translucent about 4 minutes remove from heat and cool on a plate.
• in a bowl combine chicken, onions, egg, parmesean cheese 1 teaspoon kosher salt, remaining spices and milk mix well.
• add breadcrumbs and mix thoroughly.
• shape into 8-10 meatballs.
• heat 2 tablespoons olive oil in a oven proof skillet and fry meatballs for 3 minutes a side.
• when meatballs are brown all over cover and place skillet into preheated oven.
• cook for 12 minutes and let stand for 5 minutes.
• Risotto:.
• heat 1 tablespoon olive oilin a pan add onions and a pinch of salt and saute for 3-4 minutes.
• add garlic and sute for 2-3 more minutes.
• add mushrooms and cook for 3-4 minutes more.
• add rice and cook for 2-3 minutes, do not allow rice to brown.
• add two cups of broth and stir constantly until most of liquid is gone.
• continue cooking down each cup of broth for all five cups until risotto is creamy.
• remove risotto from heat and add parmesean mix thoroughly.
• Basil Pesto:.
• place garlic, basil and toasted pine nuts into a processor and grind till coarsely chopped.
• add oil and continue pulsing umtil smooth.
• add 1/2 cup parmesean, salt and pepper to taste, and mix one more time.
• transfer pesto to pan and heat through.
• to serve place risotto into bowls and add meatballs to each.
• spoon pesto sauce over meatballs and risotto, top with remaining parmesean.

WILD MUSHROOM RISOTTO

Steps:

• Rinse dried mushrooms briefly under running water to remove any dirt. Combine mushrooms and water in large pot. Cover and simmer over low heat until mushrooms are tender, about 5 minutes. Using slotted spoon, remove mushrooms from mushroom broth. Season broth with salt and pepper and reserve. Chop mushrooms.
• Heat oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add mushrooms and sage and stir 2 minutes. Mix in rice and continue stirring 1 minute. Pour in wine and simmer until liquid is absorbed, 3 minutes.
• Add broth to rice and cook, stirring occasionally until rice is tender and very creamy, about 20 minutes. Stir in 1/2 cup Parmesan. Season to taste with salt and pepper. Ladle risotto into bowls and garnish with parsley. Serve, passing additional Parmesan separately.

WILD MUSHROOM RISOTTO

Steps:

• Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
• Melt 3 tbsp butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
• You may not need to use all the broth.