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
GARLICKY PORK AND MUSHROOM RISOTTO
I won't kid you: this is no "fast-n-e-z" risotto recipe, but one that is well worth the effort. Italian comfort food at its best! So pour yourself a nice glass of wine (perhaps the one you are using in the recipe) while you're in the kitchen and enjoy yourself while creating this gift of love :) Preparation time does not include time to chill pork before slicing.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Slice the pork AGAINST the grain as thinly as possible;.
- if using un-frozen pork, place it in the freezer beforehand for 30 minutes to one hour which will make this much easier (if using pre-frozen pork, simply slice it before it is completely thawed).
- Heat 1 TBS of the olive oil in a heavy-bottomed soup pan (I use a non-stick one), and when it is hot, add the flattened garlic clove.
- Fry the garlic till it is browned, then remove and discard.
- Add the pork slices and quickly stir-fry till completely cooked through (just a few minutes); remove and set aside.
- Heat the butter and remaining olive oil in the pan.
- Add the onion and minced garlic and saute just until the garlic becomes fragrant.
- Add in the rice and mix well to coat the grains with the oil.
- While doing this, bring the water with chicken bouillon cubes added to a boil in a large pot, then reduce to a low simmer.
- Using a one-cup ladle, add enough of the simmering broth just to cover the rice, adjusting the heat under the rice so that it is at a low simmer.
- As the rice absorbs this liquid, add another ladleful of the simmering broth to the rice, stirring as needed and repeatedly adding more broth just as the previous amount is absorbed by the rice (but never allowing the rice to go completely dry); this process will take 30-45 minutes, but can't be rushed.
- After the last of the bouillon is absorbed, the rice will be cooked and creamy in consistency.
- Add in the cream, wine, paprika and cheese and mix well.
- Add in the mushrooms, parsley and pork slices, again mixing well.
- Allow to simmer an additional 2-3 minutes, to heat everything through and till the mushrooms just begin to wilt but not cook.
- Add pepper if needed, then serve immediately.
GARLIC MUSHROOM RISOTTO
Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!
Provided by Kaarin
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in butter. Season with salt and pepper to taste.
- Set aside.
- Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
- Stir in the rice and cook 1 minute, coating rice with the oil.
- Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
- Repeat with the remaining broth and hot water.
- Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
- Add more hot liquid if necessary to cook longer.
- Total cooking time should be 20-25 minutes.
- Stir in the mushrooms, cheese and parsley and season to taste.
- Cook till warmed through.
Nutrition Facts : Calories 301.3, Fat 15.3, SaturatedFat 7, Cholesterol 27.7, Sodium 535.2, Carbohydrate 31.9, Fiber 2.2, Sugar 2.7, Protein 9.7
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