JAPANESE RISOTTO WITH MUSHROOMS AND SCALLIONS
As with any risotto, this dish should be served hot. Japanese rice absorbs sake and chicken stock, achieving the creamy, smooth texture of perfectrisotto. Garnish with enoki mushrooms, chopped scallions, and Kaiware sprouts. If you use the miso broth, a savory (not sweet) version is recommended for this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 8
Steps:
- If using the miso-infused broth, combine 1 tablespoon miso with 4 1/2 cups water and bring to a boil. Reduce the heat and simmer.
- In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantlyin one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed.
- Add the stock or broth in 1/2-cup increments, stirring constantly until the liquid is absorbed with each addition. Season with salt and pepper.
- Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve.
OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Provided by Anna Stockwell
Categories Risotto Mushroom Garlic Thyme Onion Rice Vermouth Wine Stock Parmesan Butter Lemon Parsley Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
- Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
- Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
COUSCOUS RISOTTO WITH WILD MUSHROOMS AND PECORINO CHEESE
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Saute the shallots, garlic and Shiitakes in olive oil until lightly colored. Add the couscous and saute for a minute or two longer. Add the wine and 1 cup of the stock and stir occasionally until liquid is absorbed. Add remaining stock and continue to cook and stir occasionally until stock is nearly absorbed (about 10 minutes). Stir in lemon zest, tomatoes, chives and cheese and serve immediately in warm bowls topped with grilled mushrooms and scallions if using.;
RISOTTO WITH WILD MUSHROOMS AND SCALLOPS
Steps:
- Place a large, deep skillet over medium-high heat and drizzle with a 2-count of oil. When the oil is hot, sprinkle the scallops with salt and pepper and brown well on both sides, about 2 minutes. Remove to a plate and cover to keep warm while you make the risotto.
- Reduce the heat to medium. Drizzle in another 2-count of olive oil. Add the onion and garlic and cook, stirring, for 5 minutes until soft. Toss in the mushrooms and herbs and cook until the mushrooms lose their liquid and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir 2 minutes to coat with the oil; the grains will turn opaque. Season again. Stir in the wine and cook 1 minute to evaporate the alcohol.
- Now pour in 1 cup of the warm stock and stir with a wooden spoon until the rice has absorbed all of the liquid. Add another cup of stock. Continue in this way, stirring constantly and adding the stock 1 cup at a time, allowing the rice to absorb the liquid before adding more. (You may not need all of the stock; the risotto is done when it is slightly firm but creamy.) Fold in the scallops with the last cup of stock to warm them up. When the risotto is cooked, fold in the butter and cheese, and drizzle with a little more olive oil. Serve hot. Garnish with parsley.
CORN-MUSHROOM RISOTTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms.
- Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels.
- Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese.
Nutrition Facts : Calories 627, Fat 32 grams, SaturatedFat 14 grams, Cholesterol 68 milligrams, Sodium 531 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 17 grams
RISOTTO WITH MUSHROOMS AND THYME
The Italian word for the ideal risotto texture is all'onda-literally, "like a wave." Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.
Provided by Carla Lalli Music
Categories Bon Appétit Dinner Risotto Rice Mushroom Thyme Parmesan Vegetarian Wheat/Gluten-Free Soy Free Tree Nut Free Peanut Free Kid-Friendly
Yield 8 servings
Number Of Ingredients 18
Steps:
- Risotto:
- Combine 1 Tbsp. salt and 10 cups water in a medium pot. Bring to a boil, then reduce heat to medium to maintain a bare simmer.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Add onion and a pinch of salt and cook, stirring often, until onion is translucent and starting to soften, 6-8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and tender, about 5 minutes. Taste onion; if it's still firm at all, add a splash of water and continue to cook until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains are translucent around the edges and make a clattering sound when they hit against the pot, about 5 minutes. (Coating grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender.) Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine evaporates, about 2 minutes.
- Reduce heat to medium, then add hot salted water to rice in ¾-cup increments, stirring constantly and allowing liquid to absorb fully before adding more, until rice is al dente and suspended in a fluid, not-too-thick creamy liquid, 25-30 minutes. It should take 2-3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low. Gradual absorption and constant agitation are key to encouraging starches to release from risotto, creating its trademark creamy consistency. You may not need all of the hot water, but the finished texture should be more of a liquid than a solid. Start checking rice about 15 minutes after the first water addition; the grains should be tender but not mushy, with a slightly firm center that doesn't leave a chalky residue between your teeth after tasting. Do not overcook!
- Remove pot from heat, add butter, and stir until melted. Gradually add Parmesan, stirring until cheese is melted and liquid is creamy but very loose; stir in more hot salted water if needed. Taste and season with more salt.
- Assembly:
- Heat oil in a large skillet over medium-high until shimmering. Add mushrooms; cook, tossing occasionally, until they begin to soften and release some liquid, about 3 minutes. Season with salt and pepper; cook, tossing occasionally, until deeply browned and tender, 8-10 minutes. Add thyme, garlic, and butter and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes. Remove from heat and add vinegar. Toss to coat, scraping up any browned bits. Pluck out thyme.
- Divide risotto among warm bowls. Top each with a few grinds of pepper and spoon mushroom mixture over. Serve with Parmesan alongside.
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- Without adding any oil, ad,d sliced Shiitake Mushrooms and 2 tbsp of soy sauce in a pan. Turn the heat up to medium and saute for 2-3 minutes or until fragrant.
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From bonappetit.com
4.6/5 (128)Author Carla Lalli MusicServings 8
- Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
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- Heat up the stock in a medium saucepan and keep at a low simmer on your back burner.In a second large heavy bottomed skillet, heat up 1 tablespoon butter over medium high heat until it starts to foam and turn brown, then add 2 tablespoons olive oil and the mushrooms. Let sear without moving for 2-3 minutes, then add 2/3 of the crushed garlic and a generous pinch of salt and pepper. Reduce the heat to medium and cook, tossing occasionally, until deeply brown and caramelized. Remove and set aside. Note: if your skillet is on the smaller side, you may need to do this in two batches.
- In the same skillet over medium heat, heat another tablespoon of butter until it foams and turns golden (but not burnt). Add the shallots and remaining garlic and cook, stirring, until soft. Deglaze with the wine, scraping the bottom of the pot with a wooden spoon or spatula. Reduce the wine until mostly evaporated.
- Stir in the rice and toast until the edges start to look translucent but the center of the grains are still opaque, 1-2 minutes.
- Add the stock, one cup at a time, stirring occasionally. Wait until the liquid has almost completely absorbed into the rice, then add more stock. Start tasting the rice at the 15 minute mark – the risotto is done when the rice is creamy and cooked through with a tiny bit of a bite (al dente). You might not need all of the stock.
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