CREAMY MUSHROOM RISOTTO
This variation on mushroom risotto includes cream of mushroom soup for the creamy taste, without actually using heavy cream. A light hand is recommended with the thyme and basil. If you like, stir in freshly grated parmesan cheese before serving.
Provided by Kathy
Categories Main Dish Recipes Rice Risotto Recipes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
- Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
- In a saucepan over medium heat, bring the stock to a gentle simmer.
- Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
- Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).
Nutrition Facts : Calories 337.1 calories, Carbohydrate 61.3 g, Cholesterol 5.6 mg, Fat 6.3 g, Fiber 2.4 g, Protein 8 g, SaturatedFat 2 g, Sodium 627.3 mg, Sugar 1.7 g
CREAMY MUSHROOM RISTOTTO
Enjoy this amazing creamy mushroom risotto recipe, it has never been easier to cook the risotto. Simply follow step by step instructions and you will have dinner ready in 25 minutes. Delicious creamy risotto is so easy to make and loved by all ages! If you love the recipe share it with your friends!
Provided by Daniele
Categories Main Course
Number Of Ingredients 12
Steps:
- Pour the stock in a pot, add chopped dry porcini mushrooms and bring to simmer.
- In a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on a low heat and cook until the onions are translucent
- Then increase the heat and add the rice. Steer constantly, it is important that every rice grain is coated with the hot oil and toasted.
- After about 1 minute, the rice will turn from white in colour to a translucent yellowish, now pour the wine and steer.
- Once the wine (and the alcohol) is evaporated start adding the hot stock one ladle at the time.
- Steer the rice regularly adding stock every time is drying up.
- While the rice is cooking, in a separate frying pan, pour the remaining oil and add the garlic finely chopped, once golden, add the roughly chopped mushrooms and half of the chopped parsley and season slightly.
- During the cooking, the mushrooms will release some water, it is important to evaporate as much as possible as this will intensify the flavour.
- Once this is achieved remove from the heat and set aside.
- After about 17/18 minutes the rice should be almost ready, it should be cooked but have still a bite in the centre. At this point, remove from the heat, add the sauté mushrooms, the remaining chopped parsley, the butter and the grated Parmesan. Steer well, until all ingredients are amalgamated, cover and let it rest for one minute before serving.
CREAMY MUSHROOM RISOTTO
Mushroom risotto is a gourmet side dish that is so easy to prepare!
Provided by Holly Nilsson
Categories Side Dish
Time 50m
Number Of Ingredients 8
Steps:
- Warm the broth in the microwave.
- Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
- Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
- Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
- Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.
Nutrition Facts : Calories 358 kcal, Carbohydrate 46 g, Protein 11 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 831 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
MUSHROOM RISOTTO
Provided by Food Network
Categories side-dish
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
- Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
- Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
- In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
- Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
CREAMY RISOTTO
Make and share this Creamy Risotto recipe from Food.com.
Provided by AppleEnt
Categories Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
- Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add onion and cook until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
- Stir in cream, cheese, salt, pepper and remaining butter. Stir until mixture is creamy, about 2 minutes. Serve immediately.
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
CREAMY MUSHROOM RISOTTO RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F (180°C). Line a small baking sheet with parchment paper.
- On the prepared baking sheet, toss ¾ cup mushrooms with 1½ tablespoons olive oil, ½ teaspoon thyme, and ½ teaspoon salt until well coated.
- Bake the mushrooms for 10-15 minutes, or until crispy. Remove from the oven and set aside in a warm place.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic, remaining 2½ cups sliced mushrooms, remaining teaspoon of thyme, ½ tablespoon butter, and ½ teaspoon salt. Cook until fragrant, 6-8 minutes.
- Pour in the white wine and cook until slightly reduced, 1-2 minutes. Add the rice and stir until lightly toasted, about 1 minute.
- In a medium bowl or large measuring cup, combine the Campbell's® Cream of Mushroom Soup and the water. Stir until completely combined.
- Add the mushroom soup mixture, about 1½ cups at a time, to the rice mixture and stir until reduced by half. Continue adding more liquid, stirring frequently, until rice is tender and the liquid has been fully absorbed, 10-15 minutes total.
- Reduce the heat to low and stir in the remaining 3½ tablespoons butter and the Parmesan cheese until melted and well incorporated. Remove the pot from the heat and stir in the remaining teaspoon of salt, the black pepper, and parsley.
- Immediately divide the risotto between serving bowls and garnish with more Parmesan, the roasted mushrooms, black pepper, and parsley.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
MUSHROOM RISOTTO
Delicious mushroom risotto made with vegetable broth, cream, and a variety of fresh vegetables. Serve as a side dish or filling main course.
Provided by SAF
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
- Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
- When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 48.7 g, Cholesterol 49.9 mg, Fat 19.5 g, Fiber 2 g, Protein 16.9 g, SaturatedFat 9.8 g, Sodium 767.6 mg, Sugar 6.9 g
MUSHROOM RISOTTO
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
- Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
- Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
- Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
- Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
- Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
- Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
- Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
- Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.
Nutrition Facts : Calories 445 calories, Fat 17 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.45 milligram of sodium
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- Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the chopped shallots along with a pinch of sea salt.Cook until soft, about 10 - 15 minutes, more if needed, stirring occasionally.
- Turn up the heat then pour in the wine and stir. The wine should sizzle when it hits the pan.Once the wine has been absorbed into the rice stir in the garlic then start adding the stock. Add the stock one ladle at a time. Stir the rice often, once the rice absorbs the liquid add another ladle of stock. This will take about 20 to 30 minutes.
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