ASIAN MUSHROOM SOUP
Steps:
- Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.
Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams
ASIAN MUSHROOM RISOTTO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring the chicken broth and lemongrass to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and keep warm.
- In a straight-sided medium skillet, warm the olive oil and butter over medium-high heat. When the butter has melted and stopped bubbling, add the mushrooms and cook, stirring often with a wooden spoon, until the mushroom are beginning to brown, about 6 minutes. Reduce the heat to medium and add the Tokyo negi, garlic, ginger, Thai chiles and salt. Cook an additional 3 minutes, or until the negi has softened and the mixture is fragrant.
- Add the rice to the pan; mix well to coat the grains in the flavorful oil. Deglaze the pan with the white wine, scraping up any brown bits that have formed in the pan. Simmer until the wine has almost completely evaporated, about 3 minutes. Add 1 cup of the simmering broth and cook, stirring, until almost completely absorbed, about 4 minutes. Add 3/4 cup broth and once again cook until evaporated, stirring constantly. Continue in this manner, adding 3/4 cup broth at a time, until the rice is tender, but still with some bite, and the mixture is creamy, about 20 minutes total.
- Remove from the heat and stir in the sesame oil and Parmesan. Serve garnished with Parmesan, basil and pickled ginger.
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
- Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
- Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
MUSHROOM RISOTTO
Make and share this Mushroom Risotto recipe from Food.com.
Provided by Food_Lush
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in pan, add onions and mushrooms.
- Cook until onions are soft.
- Add rice, stir until combined.
- Put stock in another pan and boil.
- Stir in 2/3 cup stock to the rice.
- Stir until all absorbed.
- Continue adding stock in small amounts in this fashion until all used.
- When this process is finished, add cheese.
- Serve.
Nutrition Facts : Calories 587.9, Fat 10.9, SaturatedFat 5.3, Cholesterol 29.6, Sodium 749.3, Carbohydrate 95.8, Fiber 3.9, Sugar 7.2, Protein 24.1
ASIAN RISOTTO
This is my kind of comfort food-a very untradtional but flavorful way to prepare risotto. Lots of shrimp, with garlic, ginger, pine nuts and cilantro. Risotto goes Pacific Rim! Adapted from a recipe from a local grocery store.
Provided by MNLisaB
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 TBS of the butter in a medium saucepan over medium heat.
- Stir in mushrooms and saute until softened, about 5 minutes, then remove to a plate.
- Melt remaining 2 TBS butter in the same saucepan.
- Stir in ginger and garlic, saute until fragrant, about 1 minute.
- Stir in rice; cook over medium heat for 3 minutes.
- In another saucepan, combine shrimp, chicken broth,sherry and soy sauce.
- Bring to a boil; remove shrimp to a bowl.
- Add about a third of the hot broth to the rice.
- Cook over medium heat until broth is absorbed, stirring 2 or 3 times.
- Continue adding a third more broth and stirring until rice is still firm but not raw tasting, about 25 minutes.
- Stir in mushrooms,red pepper, pine nuts and shrimp; heat through, for about 4 more minutes.
- Stir in cilantro and serve right away.
- To toast pine nuts:can pan toast or toast in a preheated 325* oven until golden-watch carefully.
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