Italian Mushroom Rice Food

MUSHROOM RISOTTO

Steps:

• To prepare the mushrooms, clean the mushrooms by brushing them off (avoid washing with water) and cut into quarters (stems may be left on).
• In a medium sauté pan, melt the one tablespoon each of butter and olive oil. Add the cleaned and quartered mushrooms and sauté over medium-high heat until lightly browned, stirring frequently. (Note - it's important to sauté the mushrooms over somewhat high heat in order to get the mushrooms to release their moisture without steaming.) Once the mushrooms are lightly browned and tender and plump, sprinkle lightly with just a touch of salt and allow to sauté for another minute more - this step will release just a bit more of the moisture in the mushrooms. Remove the mushrooms from the heat and set aside.
• To prepare the rice, in a medium heavy-bottomed saucepan, melt the butter and olive oil together over medium-high heat. Add the diced onion and sauté for 5 minutes, until the onions are translucent.
• Add the Arborio rice, stirring frequently for 2-3 minutes until the rice is just starting to turn lightly golden.
• Quickly pour in the white wine and allow the liquid to boil and be absorbed into the rice. Then pour in ¼ cup of chicken stock to the rice, stirring constantly. (If necessary, adjust the heat under the pot - you want a medium simmer.) Add more stock ¼ cup at a time - adding more stock just as most but not all of the liquid has been absorbed before adding in more stock.)
• Cook the rice and stock together in this manner for approximately 25 minutes or so - until the rice is tender but not mushy. Turn the heat off when there is still some liquid remaining in the rice and stir in the Parmesan cheese and mushrooms and salt and pepper to taste. Stir to combine completely.
• Remove from heat and cover - let sit for 5 minutes before serving.
• Note: Risotto may be reheated by adding in some additional chicken stock and stirring to incorporate into the risotto.

GOURMET MUSHROOM RISOTTO

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.

ITALIAN MUSHROOM RICE

Steps:

• In a large container, bring water to a boil.
• Add salt and rice and stir.
• Boil uncovered for 15 minutes.
• Pour rice into colander and drain.
• In a seperate saucepan, saute mushrooms in butter and wine.
• Season with salt and pepper.
• Add parsley and let wilt lightly.
• Toss drained rice with mushroom-wine mixture.
• Put in greased 1-quart Pyrex dish.
• Cover with foil.
• Heat thoroughly in a 350F oven about 30-35 minutes.

ITALIAN MUSHROOM RICE

Steps:

• In large container, bring water to a boil.
• Add salt & rice & stir.
• Boil uncovered for 15 minutes.
• Pour rice into colander & drain.
• In seperate saucepan, saute mushrooms in butter & wine.
• Season with salt & pepper.
• Add chopped parsley & let wilt slightly.
• Toss drained rice with wine-mushroom mixture.
• Put in greased 1-quart flat Pyrex dish.
• Cover with foil/.
• Heat thoroughly at 350F about 20-25 minutes.
• Best served with chicken.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

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.