GRILLED MUSHROOM RISOTTO
I've grilled the mushrooms and scattered them on top of the risotto for a gorgeous, nutty flavour
Provided by Jamie Oliver
Categories Mains Jamie at Home Dinner Party Romantic meals Italian Mushroom
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I'm going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
- Heat your stock in a saucepan and keep it on a low simmer. Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a lug of olive oil and add the onion and celery. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine - it'll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands, get stuck in and toss everything together - this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra virgin olive oil.
Nutrition Facts : Calories 364 calories, Fat 8.3 g fat, SaturatedFat 2 g saturated fat, Protein 13.3 g protein, Carbohydrate 55.9 g carbohydrate, Sugar 1.8 g sugar, Sodium 0.8 g salt, Fiber 2.1 g fibre
CREAMY MUSHROOM RISOTTO WITH ROSEMARY GRILLED PORK TENDERLOIN
Provided by Dave Lieberman
Categories main-dish
Time 3h28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Tenderloin:
- Rub tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.
- Preheat oven to 375 degrees F.
- Heat a couple tablespoons of olive oil in an oven-safe saute pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 10 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.
- Risotto:
- Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.
- Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.
GOURMET MUSHROOM RISOTTO
Italian style risotto that is full of flavour! Great when paired with grilled steak, any chicken dish or fabulous on it's own!
Provided by JGrindatto
Categories Rice
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- In a sauce pan, warm the broth over low heat.
- Warm 1 tbsp olive oil in a large saucepan over med-high heat.
- Stir in mushrooms and cook until soft. About 3 minutes. Remove the mushrooms and set aside.
- Add 1 tbsp olive oil and stir in diced shallots. Cook 1 minute or until soft.
- Add Arborio Rice and stir. Ensure evenly coated with oil. Rice will turn a pale yellow colour.
- Add the white wine and stir until fully absorbed.
- Add warm broth 1/2 cup at a time until absorbed. Process should take about 20 minutes.
- Remove from heat - stir in mushrooms, butter, chives and parmesan cheese.
- Serve immediately and enjoy with the remainder of the bottle of wine!
Nutrition Facts : Calories 482.2, Fat 23.3, SaturatedFat 7, Cholesterol 19, Sodium 1245.4, Carbohydrate 48, Fiber 2.8, Sugar 4.1, Protein 17
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
GRILLED MUSHROOM RISOTTO
A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I'm going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavor in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.
Provided by Jamie Oliver
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat stock in a saucepan and keep it on a low simmer.
- Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they've softened. Fish them out of the stock and chop them, reserving the soaking liquid.
- In a large pan, heat a glug of olive oil and add the onion and celery. Slowly fry without coloring for at least 10 minutes, then turn the heat up and add the rice. Give it a stir. Stir in the vermouth or wine - it'll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now pour the porcini soaking liquid through a sieve into the pan and add the chopped porcini, a good pinch of salt and your first ladle of hot stock. Turn the heat down to a simmer and keep adding ladlefuls of stock, stirring and massaging the starch out of the rice, allowing each ladleful to be absorbed before adding the next. Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes.
- Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft. If your pan isn't big enough, do this in batches. Put them into a bowl and add the chopped herbs, a pinch of salt and the lemon juice. Using your hands toss everything together - this is going to be incredible!
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy and oozy in texture, so add a bit more stock if you think it needs it. Put a lid on and leave the risotto to relax for about 3 minutes.
- Taste your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, a sprinkling of freshly grated Parmesan and a drizzle of extra-virgin olive oil.
RISOTTO - SHRIMP AND WILD MUSHROOM
Here's to rice, shrimp, mushrooms, white wine, garlic and plenty of parmesan. This is a easy to make company dish. This creamy rice dish is sure to please all.
Provided by Baby Kato
Categories Rice
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
- Heat oil over medium high heat.
- Add shrimp, cook 3-4 minutes, stirring frequently.
- Remove shrimp from pan and set aside.
- Add mushrooms to pan and cook 4-5 minutes until browned.
- Remove mushrooms from pan and set aside.
- Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
- Add rice, and stir for 2-3 minutes.
- In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
- Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
- Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
- Rice should be tender, 25-30 minutes.
- Add peas, shrimp and mushrooms to last 5 minutes of cooking.
- Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.
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- In a large pan, heat a tablespoon of olive oil and add the onion and celery. Slowly sauté until onion is translucent, approximately 10 minutes, then turn the heat up and add the rice.
- Carry on adding stock until the rice is soft but with a slight bite. This will take about 30 minutes. Meanwhile, get a dry griddle pan hot and grill the wild mushrooms until soft, or alternatively do this on the BBQ.
- Take the risotto off the heat and check the seasoning carefully. Stir in the butter and the Parmesan. You want it to be creamy in texture, so add a bit more stock if you think it needs it.
- Take your risotto and add a little more seasoning or Parmesan if you like. Serve a good dollop of risotto topped with some grilled dressed mushrooms, and sprinkling of freshly grated Parmesan.
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- In a heatproof bowl, cover the ancho chile with the boiling water and let soak until softened, about 20 minutes.
- Meanwhile, bring 2 medium saucepans of salted water to a boil. Add the black quinoa to one saucepan and the white quinoa to the other. Boil over moderately high heat, stirring occasionally, until al dente, about 10 minutes for the white quinoa and 20 minutes for the black quinoa. Drain the quinoa and transfer to a large bowl. Cover with plastic wrap and keep at room temperature.
- In another heatproof bowl, cover the dried shiitakes with the hot wine. Let stand until softened, about 15 minutes. Lift the mushrooms out of the wine; reserve the wine. Discard the shiitake stems. Cut the caps into 1/2-inch dice.
- Remove the ancho chile from the hot water and discard the stem and seeds. In a food processor, puree the ancho with 1/4 cup of the soaking water, the chopped garlic, white wine vinegar and 2 tablespoons of the olive oil. Transfer 2 tablespoons of the ancho puree to a large, shallow dish and stir in the sugar. Add the onion slices to the puree and turn to coat well. Let marinate for 15 minutes.
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- Light a grill. Rub the eggplant with 1/2 tablespoon of the oil and grill over moderate heat, turning occasionally, until charred and soft, 20 minutes; let cool slightly. Halve the eggplant lengthwise and scoop the pulp into a blender. Puree until creamy.
- In a large saucepan, melt the butter in the remaining 2 tablespoons of oil. Add the onion, shallot, garlic and rice and cook over moderate heat, stirring, until fragrant, 5 minutes. Add the wine and cook until it is absorbed. Add the vegetable stock, 1/2 cup at a time; stir constantly until it is absorbed before adding more. Cook until the rice is al dente, 20 minutes total.
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- If fresh mushrooms aren’t available, you can substitute dried. Just place in a large bowl and pour in some of the hot broth.
- While the risotto cooks, drain the mushrooms (remember to add the soaking liquid to the risotto). Heat an oil-free pan (a non-stick pan works well) and throw in the mushrooms in a single layer. You just want to char them a bit to wheedle out a nutty flavor and aroma. Then, chop the mushrooms and place in a bowl. Add the parsley and the citrus juice. Toss lightly by hand.
- When the risotto is done, stir the mushroom mixture (reserve a couple of tablespoonfuls for garnish). Leave the risotto to rest for a couple of minutes.
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