Wild Mushroom Risotto With Peas Shrimp Too Recipes

WILD MUSHROOM RISOTTO WITH PEAS

Steps:

• Bring the broth to a simmer in a heavy, medium-size saucepan. Add the porcini mushrooms. Cover and set aside until the mushrooms are tender, about 5 minutes. Using a slotted spoon, remove the mushrooms and finely chop. Cover the broth and keep warm over very low heat.
• Melt the butter in a large, heavy saucepan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms, porcini mushrooms, and garlic; sauté until the mushrooms are tender and the juices evaporate, about 10 minutes. Stir in the rice. Add the wine; cook, stirring often, until the liquid is absorbed, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat, stirring often, until the liquid is absorbed, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes. Stir in the peas. Mix in the Parmesan cheese. Season with salt and pepper to taste.

RISOTTO - SHRIMP AND WILD MUSHROOM

Steps:

• 1. Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
• 2. Heat oil over medium high heat.
• 3. Add shrimp, cook 3-4 minutes, stirring frequently.
• 4. Remove shrimp from pan and set aside.
• 5. Add mushrooms to pan and cook 4-5 minutes until browned.
• 6. Remove mushrooms from pan and set aside.
• 7. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
• 8. Add rice, and stir for 2-3 minutes.
• 9. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
• 10. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
• 11. Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
• 12. Rice should be tender, 25-30 minutes.
• 13. Add peas, shrimp and mushrooms to last 5 minutes of cooking.
• 14. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

RISOTTO WITH WILD MUSHROOMS AND PEAS

Steps:

• Place a large, deep skillet over medium heat and drizzle with a 3-count of oil. Add the onion and garlic, and cook, stirring, for 5 minutes, until soft. Toss in the mushrooms and herbs; cook down until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir for a minute or two, until the grains are well coated and opaque. Season again; seasoning in stages makes the rice taste good from the inside out. Stir in the wine and cook a minute to evaporate the alcohol. Pour in 1 cup of the warm stock. Stir with a wooden spoon until the rice has absorbed all the liquid; then add another cup. Keep stirring while adding the stock a cup at a time, allowing the rice to drink it in before adding more. You may not need all the stock. Taste the risotto. It should be slightly firm but creamy-definitely not mushy, but not raw either. Fold in the peas, butter, and Parmigiano cheese. Drizzle with olive oil and garnish with parsley to finish the dish up. Risotto doesn't like to sit around, so serve it immediately.

INA GARTEN WILD MUSHROOM RISOTTO

Steps:

• Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes.
• Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups.
• Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
• Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
• In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes.
• Add the morels and porcini and saute for another 5 minutes.
• Add the rice and stir to coat the grains with butter.
• Add the wine and cook for 2 minutes.
• Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes.
• Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.

RISOTTO - SHRIMP AND WILD MUSHROOM

Steps:

• Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
• Heat oil over medium high heat.
• Add shrimp, cook 3-4 minutes, stirring frequently.
• Remove shrimp from pan and set aside.
• Add mushrooms to pan and cook 4-5 minutes until browned.
• Remove mushrooms from pan and set aside.
• Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
• Add rice, and stir for 2-3 minutes.
• In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
• Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
• Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
• Rice should be tender, 25-30 minutes.
• Add peas, shrimp and mushrooms to last 5 minutes of cooking.
• Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

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.