Expresso Mushroom Risotto Food

MUSHROOM RISOTTO

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.

MUSHROOM RISOTTO IN PRESSURE COOKER

Steps:

• In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
• Add onion and garlic. Saute until translucent.
• Add portabella and rice. Stir until rice is coated with oil.
• Add Chicken broth.
• Cover and cook under high pressure for 7 minutes.
• Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.

QUICK MUSHROOM RISOTTO (PILLSBURY BAKE-OFF WINNER)

Steps:

• Melt butter in large skillet over medium-high heat. Add onion and mushrooms; cook and stir 3 minutes.
• Add rice, garlic powder and pepper; cook 2 minutes.
• Stir in 1 can of the broth; cook 4 minutes, stirring constantly.
• Gradually stir in remaining can of broth; cook 7 minutes or until liquid is almost absorbed, stirring frequently.
• Stir in whipping cream.
• Remove from heat.
• Stir in 1/3 cup cheese.
• Spoon into serving dish; sprinkle with 1 tablespoon cheese.

MUSHROOM RISOTTO TO DIE FOR

Steps:

• Melt half the butter in a pan. Chop bacon and fry with the onion for five minutes. Transfer to a plate.
• Add remaining butter and oil to the pan.Stir fry the mushrooms for five minutes. Transfer to a plate.
• Add rice and garlic to pan. Cook for one minute. Add wine and bring to the boil. Simmer until the liquid is almost absorbed. Add remaining stock. Bring to the boil and simmer, stirring occasionally, until absorbed.
• Return the bacon, onions and mushrooms to the pan. Heat until the rice is creamy. Stir in the cheese and basil. Serve garnished with basil leaves and extra parmesan.

MUSHROOM RISOTTO

Steps:

• Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
• Drain mushrooms; reserve both mushrooms& liquid separately.
• Remove stems from fresh mushrooms& slice.
• Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
• Saute until mushrooms excude their liquid; saeson with salt& pepper.
• Cover& leave in skillet for reheating.
• Bring stock to a simmer on the back burner.
• Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
• Add onion& saute for 3 minutes or until softened.
• Add rice& saute until it is covered with oil.
• Pour in wine& simmer steadily until it has been absorbed by the rice.
• Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
• Add 1 cup of stock; cook& stir until most is absorbed.
• Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
• Reheat mushrooms in the skillet& stir into rice.
• Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
• Season with salt& pepper and serve immediately.