TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
Steps:
- Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
- Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
- Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
- Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
- Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
- Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
PORCINI RISOTTO
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
- Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
- Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
- Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.
CREAMY SPINACH RISOTTO
Make and share this Creamy Spinach Risotto recipe from Food.com.
Provided by Schnuck
Categories Short Grain Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt butter in deep pot and sauté onion and garlic until translucent - about 5 minutes.
- Add Arborio to pot and sauté for about 3 minutes.
- Add wine to rice and sauté until nearly dry, then mix in spices.
- Add ¼ - ½ cup of stock at a time to rice stirring often until it evaporates and repeat steps until stock is gone.
- During Step 4, in a separate smaller pot, bring ¼ cup of stock to a simmer, add spinach and cover. Cook for 5 minutes or until tender. Turn off heat and allow to cool slightly while covered.
- Put cream into a food processor, add spinach mix including juice, and process until smooth.
- When risotto is nearly done, add spinach mixture and mix well. Simmer until risotto evaporates to a creamy consistency.
- Add cheese, mix, and serve.
RISOTTO WITH SPINACH (LIDIA BASTIANICH)
Make and share this Risotto With Spinach (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories Rice
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and dry the spinach; slice the leaves, a handful at a time, into 1/2-inch wide strips.
- Heat the water in a large pot almost to the boil.
- Cover, and keep it very hot on the stove, near the risotto pan.
- In a heavy 10-inch saucepan, add the olive oil, onions, and 1/2 teaspoon salt; set it over medium heat, and stir well.
- Cook, stirring frequently until the onions are wilted and starting to color.
- Pour in the rice all at once, increase the heat, and stir continuously for about 2 minutes, until the rice grains are toasted (not browned) and make a clicking sound in the pan.
- Pour in the wine, and keep stirring, all around the pan, until it has evaporated and the rice is dry.
- Ladle in 2 cups of hot water, enough to cover the rice; cook for a minute or two, stirring, then pile the shredded spinach on top of the rice, and stir steadily as the spinach wilts and the rice gradually absorbs almost all of the moisture, 5 minutes or more.
- When you can see the bottom of the saucepan as you stir, ladle in more water to cover the rice, and stir in the remaining 1/2 teaspoon salt.
- Cook, stirring frequently, as the risotto develops its creamy suspension.
- Again, when the liquid is almost completely absorbed, ladle in another cup or so of water.
- After the risotto has cooked for 15-20 minutes and incorporated 6 cups of water, taste; add more salt or more hot water as needed.
- When done al dente and creamy, turn off the heat.
- Drop in the butter pieces, stir vigorously, then beat in about 1/2 cup of grated cheese, and grind black pepper generously on top.
- Serve immediately in warm pasta bowls.
Nutrition Facts : Calories 366.5, Fat 20.9, SaturatedFat 8.6, Cholesterol 30.5, Sodium 515.5, Carbohydrate 34.5, Fiber 2.7, Sugar 2.9, Protein 4.2
ITALIAN SPINACH-MUSHROOM RISOTTO
A great base risotto makes a perfect palette for additions of other ingredients. It will amaze you! Whether it's tomato-basil risotto or green bean-pecan risotto.
Provided by thedailygourmet
Categories Risotto
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Melt 1 tablespoon butter in a saute pan over medium heat. Add mushrooms and cook for 3 minutes. Add 1 tablespoon butter, spinach, shallots, and 1/2 teaspoon salt; saute until spinach wilts and shallots begin to caramelize, 2 to 3 minutes. Remove from the heat and set aside.
- Melt 1 tablespoon butter in a heavy saucepan over medium heat. Add rice; cook and stir until rice begins to brown, 2 to 3 minutes. Add wine and continue stirring until liquid is almost absorbed, about 2 minutes.
- Begin to add broth, 1/2 cup at a time. Stir until broth is almost completely absorbed, then add another 1/2 cup and repeat. Continue adding broth until risotto resembles a thick porridge but still has some bite to it. This process will take 20 to 30 minutes.
- Remove from the heat and add Parmesan cheese, spinach-mushroom mixture, remaining 1 tablespoon butter. Season with salt if needed. Serve immediately.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 30.9 g, Cholesterol 30.3 mg, Fat 10.1 g, Fiber 0.8 g, Protein 6.8 g, SaturatedFat 6 g, Sodium 1133 mg, Sugar 1.7 g
RISOTTO WITH SPINACH AND PINE NUTS (RISTORANTE LA BRISA)
Provided by Elaine Louie
Categories dinner, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Place pine nuts in one layer in oven-proof dish, and place in oven for 15 minutes until they become golden. Remove and cool to room temperature.
- In another pot, heat 4 cups water and cook spinach until limp. Remove, drain, squeeze dry and chop finely.
- In a pot, heat chicken stock to boiling, lower heat and keep at gently rolling boil.
- In a frying pan, heat 1 1/2 table spoons butter and 1 tablespoon oil. Add onions and saute until translucent. Add rice and saute for 1 to 2 minutes, stirring until rice is warm to the touch. Add half-cup of boiling chicken stock, stirring constantly until rice absorbs stock. Add 2 more half-cups of stock in half-cup amounts, again stirring while stock is absorbed. (Liquid should be bubblinggently.) Add spinach at this point, when rice is half-cooked. Stir and mix.
- Add rest of stock, in half-cup amounts (total cooking time of rice is approximately 30 minutes). Five minutes before rice is cooked, add Parmesan and 2 tablespoons of butter, and mix. Just before serving, mix in all but 1 tablespoon of the pine nuts, sprinkling the top with remaining nuts. If desired, add more Parmesan to taste.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 21 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 9 grams, Sodium 1357 milligrams, Sugar 4 grams, TransFat 0 grams
More about "zia orsolas spinach risotto recipes"
ZIA ORSOLA'S SPINACH RISOTTO - TLN
From tln.ca
Estimated Reading Time 3 mins
ZIA IOLANDA’S AUTHENTIC ITALIAN GNOCCHI WITH A SICILIAN …
From christinascucina.com
RISOTTO WITH SPINACH | WILLIAMS SONOMA
From williams-sonoma.com
5-INGREDIENT SPINACH RISOTTO - KITCHN
From thekitchn.com
ZIA ORSOLA’S SPINACH RISOTTO – RECIPES NETWORK
From recipenet.org
Servings 4Category Recipe Type
ZIA ORSOLA'S SPINACH RISOTTO : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Cuisine ItalianTotal Time 40 minsServings 4
CREAMY PARMESAN SPINACH ORZO (VIDEO!) - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
SPINACH AND PORCINI-MUSHROOM RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
ZIA ORSOLA'S SPINACH RISOTTO | RECIPE | SPINACH RISOTTO, …
From pinterest.com
SPINACH RISOTTO HEALTHY RECIPE | PAMELA SALZMAN & RECIPES
From pamelasalzman.com
CHEESY SPINACH RISOTTO RECIPE | DAVID ROCCO'S DOLCE VITA S1E4
From hedex.tv
SPINACH RISOTTO RECIPE - SHE LOVES BISCOTTI
From shelovesbiscotti.com
MEATLESS MONDAY WITH DAVID ROCCO’S ZIA ORSOLA’S SPINACH RISOTTO ...
From pinterest.ca
SPINACH RISOTTO RECIPE (WITH LEMON) - KYLEE COOKS
From kyleecooks.com
RISOTTO WITH GROUND VEAL, SPINACH AND ROASTED TOMATOES - RICARDO
From ricardocuisine.com
CLASSIC SPINACH RISOTTO RECIPE (VIDEO) | COOKTORIA
From cooktoria.com
ORZO RISOTTO IS A CREAMY PASTA DISH WITH A TOUCH OF LEMON
From anothertablespoon.com
SPINACH RISOTTO RECIPE - WE KNOW RICE
From weknowrice.com
SPINACH RISOTTO {WITH FRESH OR FROZEN SPINACH ... - ITALIAN RECIPE …
From italianrecipebook.com
PORTOBELLO MUSHROOM & SPINACH RISOTTO - JULIA'S CUISINE
From juliascuisine.com
ISRAELI COUSCOUS RISOTTO WITH PARMESAN RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREAMY MUSHROOM SPINACH ORZO - DAMN DELICIOUS
From damndelicious.net
FALL SPINACH BARLEY RISOTTO (ORZOTTO CON SPINACI)
From sugarlovespices.com
BAKED LEMON SPINACH RISOTTO - JOY THE BAKER
From joythebaker.com
RECIPES > VEGETABLES > HOW TO MAKE SPINACH ROMAN STYLE
From mobirecipe.com
PORTOBELLO-SPINACH RISOTTO RECIPE | MYRECIPES
From myrecipes.com
RISOTTO AGLI SPINACI - ITALIAN KITCHEN CLUB
From italiankitchenclub.com
SPINACH AND DILL RISOTTO (GREEK SPANAKORIZO) - SOCRATICFOOD
From socraticfood.com
MEATLESS MONDAY WITH DAVID ROCCO’S ZIA ORSOLA’S SPINACH RISOTTO
From miratelinc.com
POLPETTE DI PEPPE | RECIPE | ITALIAN MAIN DISHES, RECIPES, ITALIAN …
From pinterest.ca
CREAMY SPINACH ARTICHOKE ORZOTTO - KITCHN
From thekitchn.com
CREAMY OVEN RISOTTO RECIPE WITH SPINACH, ROASTED CAULIFLOWER
From drizzleanddip.com
SPINACH AND PARMESAN RISOTTO - ZANON ZINFANDEL
From zanonzinfandel.com
MEATLESS MONDAY WITH DAVID ROCCO; S ZIA ORSOLA; S SPINACH RISOTTO …
From innernetparsateite.blogspot.com
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