Mixed Mushroom And Tarragon Risotto Food

MUSHROOM RISOTTO

Steps:

• Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
• Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
• Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
• Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
• Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
• Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
• Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
• Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
• Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

MIXED MUSHROOM AND TARRAGON RISOTTO

Steps:

• In medium saucepan, bring broth and wine to a simmer.
• Melt 1 Tbs of the butter in heavy large saucepan over medium heat.
• Add mushrooms; cook 3-5 minutes or until softened, stirring frequently.
• Remove mushrooms from saucepan with slotted spoon; set aside.
• Add remaining 1 Tbs butter and leeks to saucepan; cook until softened, stirring frequently.
• Add rice and pepper; cook about 1 minute, stirring, until rice is coated.
• Add all but 1/2 cup of the simmering broth mixture.
• Reduce heat to medium-low; cook 18-20 minutes or until rice has absorbed most of the liquid and is tender, stirring frequently.
• Stir in tarragon and mushrooms.
• Cook 2 minutes, stirring constantly.
• Add cheese; stir to blend.
• If necessary, add remaining broth for a creamy consistency.

MIXED-MUSHROOM AND TARRAGON GRAVY

Steps:

• Place dried porcini in large bowl. Pour 2 cups boiling water over. Let stand until soft, stirring occasionally, about 1 hour. Using slotted spoon, transfer porcini to small bowl. Cool porcini, then chop. Pour porcini soaking liquid into medium bowl, leaving sediment behind.
• Melt butter in large skillet over medium-high heat. Add shallot and garlic. Stir 15 seconds. Add fresh mushrooms, thyme, and sage. Sauté until mushrooms are tender, 6 to 7 minutes. Transfer mushrooms to bowl. Add vermouth to skillet; boil 3 minutes, scraping up browned bits. Add 4 cups stock, fresh-mushroom mixture, porcini, and porcini liquid. Boil 10 minutes.
• Whisk in crème fraîche. Stir 1/4 cup stock and cornstarch in bowl to dissolve; mix into gravy. Cook until gravy coats spoon, about 5 minutes. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
• Whisk tarragon into gravy and serve.

TARRAGON-MARINATED MUSHROOMS

Steps:

• Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.
• Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.

MIXED-MUSHROOM RISOTTO

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add all mushrooms; sauté until brown, about 3 minutes. Add rice; stir 3 minutes. Add wine and stir until almost absorbed.
• Add stock and bay leaves; simmer uncovered until liquid is almost absorbed, mixture is creamy, and rice is just cooked, stirring occasionally, about 20 minutes. Discard bay leaves. Stir in 1 cup Parmesan cheese, herbs, and butter. Season to taste with salt and pepper. Drizzle lightly with truffle oil, if desired. Serve, passing additional Parmesan separately.
• Available at Italian markets, specialty foods stores, and some supermarkets.

SHRIMP, LEMON AND TARRAGON RISOTTO

Steps:

• Pour broth into a pot large enough to hold the shrimp and bring to a boil over high heat. Add shrimp and poach at a simmer, lowering heat if needed, until firm and pink, about 5 minutes.
• Remove the shrimp with a slotted spoon and set them aside on a plate.
• Keep the broth simmering over low heat.
• Heat olive oil and melt 2 tablespoons of the butter in a large, heavy bottomed pot over medium high heat until hot, but not smoking.
• Add onion and cook for about 4 minutes.
• Add wine, bring to a boil and cook, stirring, until nearly all of the wine has evaporated.
• Add rice and ladle 1 cup of summer broth into rice and cook, stirring, until it is nearly absorbed.
• Continue to add broth in 1/4 cup increments, stirring rice constantly.
• When you are down to the last 2 cups or so, add the broth in smaller increments until the rice is softened but still a bit al dente. (add or delete broth as needed). This step should take about 18 minutes.
• Stir in 1 Tblsp. lemon zest and 1 Tbslp. lemon juice. Taste and adjust with additional zest or juice as needed until the risotto attains a nice, bright flavor.
• Stir in the reserved shrimp, tarragon and remaining 2 Tbslp butter.
• Season with salt and pepper to taste & serve!

MIXED WILD MUSHROOM RISOTTO

Steps:

• Bring broth and wine to simmer in heavy small saucepan. Cover pan; keep warm.
• Melt butter in heavy medium saucepan over medium-high heat. Add mushrooms and 1 tablespoon thyme. Saut) until mushrooms soften, about 3 minutes. Mix in rice. Add all but 1/4 cup of broth mixture. Reduce heat to medium. Simmer uncovered until rice is almost tender, stirring occasionally, about 18 minutes. Add remaining broth; simmer until rice is tender and risotto is creamy, stirring occasionally, about 5 minutes. Mix in cheese and 1 tablespoon thyme. Season with salt and pepper.

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.

RISOTTO WITH AUTUMN VEGETABLES

Steps:

• Heat 2 T. butter and the oil in large saucepan over low heat. When butter foams, stir inleek and cook, stirring occasionally, until leek is tender and wilted, about 10 minutes.
• Meanwhile, pour broth into small saucepan. Heat until hot and keep hot over very low heat.
• Add rice to leek, increase heat to medium, and cook, stirring constantly, until edges of grains are transparent, about 5 minutes.
• Pour enough broth into rice to cover by 1/4 inch. Adjusting heat to maintain a lively simmer (not steady boil), simmer, stirring constantly, until liquid is absorbed and you can see bottom of pan as you stir, about 5 minutes.
• Add more broth to cover rice by 1/4 inch and continue to simmer, stirring constantly, until liquid is absorbed. Repeat adding broth and simmering until rice is tender, but still slightly firm at the center; it should take about 20 minutes from time first liquid is added. Season to taste with salt and pepper halfway through cooking and stir in carrot, turnip and celery.
• Stir enough broth into risotto to make it creamy. Remove from heat and stir in remaining butter, the cheese, tomatoes, and garlic. Taste and adjust seasonings. Serve hot.

MIXED MUSHROOM RISOTTO

Steps:

• Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
• Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
• Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
• Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.