RED WINE AND MUSHROOM RISOTTO
Categories Mushroom Rice Side Parmesan Bacon Red Wine Simmer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- In a small bowl soak porcini in boiling water 30 minutes. Pour soaking liquid through a fine sieve lined with a dampened paper towel or coffee filter into a bowl and reserve. Wash porcini under cold water to remove any grit and pat dry. Chop porcini fine.
- Chop fine 1/4 pound cremini or white mushrooms (about 1 1/2 cups) and reserve. Depending on size, halve and/or quarter remaining 1 1/4 pounds cremini or white mushrooms and in a large heavy skillet cook in 4 tablespoons butter with salt and pepper to taste over moderate heat, stirring, until tender, 5 to 10 minutes. Remove skillet from heat and reserve mushrooms in skillet. (They will be reheated just before serving.)
- In a large saucepan heat broth and keep at a bare simmer.
- In a 5-to-6 quart heavy saucepan cook pancetta over moderate heat, stirring, 5 minutes. Add reserved finely chopped cremini or white mushrooms, remaining 2 tablespoons butter, onion, rosemary, sage, and salt and pepper to taste and cook, stirring, until onion is softened. Stir in rice and cook, stirring, until coated well with fat, about 1 minute. Add 1 cup wine and cook, stirring constantly, until absorbed. Add remaining cup wine and cook, stirring constantly, until absorbed.
- Add 1 cup simmering broth and cook, stirring constantly, until absorbed. Continue cooking and adding broth, 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, 20 to 25 minutes.
- Note: About halfway through cooking, add reserved porcini soaking liquid and chopped porcini, stirring constantly until liquid is absorbed, and continue cooking and adding broth in same manner.
- During last few minutes of cooking, reheat reserved cremini or white mushrooms in skillet over moderate heat, stirring, until hot, and stir in parsley and salt and pepper to taste. Stir grated Parmesan and salt and pepper to taste into risotto.
- Serve risotto immediately, topped with cremini or white mushrooms and garnished with Parmesan curls and rosemary.
MUSHROOM AND RED WINE RISOTTO
Yearning for a Mushroom Risotto but short of time? This is the perfect risotto to have after a long day at work, as it does away with all that continuous stirring after the stock is added, and it is easy and nourishing. The recipe calls for peas, which are lovely (I like the sweet baby peas which can be bought frozen) but, if feeling energetic, I sometimes peel cooked broadbeans, and toss them in instead. I've thought about replacing the red wine with white, but red has more flavour, and with white, it might just lack "something". It is not necessary to use arborio rice - I generally use 'Jasmati" which is a combination of Basmati and Jasmine rice. Recipe courtesy of my mother.
Provided by Daydream
Categories One Dish Meal
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Remove bacon rinds, and chop rashers finely.
- Heat half the oil in large frying pan, and lightly saute bacon.
- Remove from pan and set aside.
- Add remaining oil and saute onion 2 to 3 minutes.
- Add rice and cook over moderate heat stirring constantly, approximately 5 minutes Add sliced mushrooms and saute until soft, stirring from time to time.
- Add tomatoes and peas (or broadbeans) to the skillet with the stock, red wine and sauteed bacon, and season with salt and pepper.
- Cover and cook, stirring occasionally, over low heat for 30 minutes or until rice is tender.
- Sprinkle with parmesan cheese to serve, if desired.
Nutrition Facts : Calories 864.7, Fat 41.8, SaturatedFat 10.9, Cholesterol 41.3, Sodium 633.1, Carbohydrate 91.4, Fiber 10, Sugar 17.3, Protein 22.7
RED WINE RISOTTO WITH DUCK & GARLICKY MUSHROOMS
A great way to use up leftover duck in a rich, luxurious supper dish
Provided by Jane Hornby
Time 40m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp butter in a wide saucepan, then add the onion, carrots and celery. Cover, then gently cook for 10 mins until soft. Tip in two-thirds of the garlic, fry for 1 min, turn up the heat, then add the thyme and rice. Stir for a few mins, then add the wine and let it reduce to almost nothing.
- Stir in the stock over a medium heat, ladle by ladle, waiting for each addition to absorb before adding the next. Keep the heat on medium - too hot and the stock will evaporate rather than be absorbed by the rice. When the rice is creamy and justcooked, take off the heat, add the duck, then cover for 5 mins to heat through.
- Melt the remaining butter in another wide pan, add the mushrooms, then fry them on a high heat for about 3 mins until golden. Add the remaining garlic, fry for 1 min more, then season. Stir the mushrooms into the risotto, then scatter with parsley and serve.
Nutrition Facts : Calories 638 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 9 grams sugar, Protein 28 grams protein, Sodium 1.82 milligram of sodium
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- In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring until the wine is absorbed. Add 1 cup of the warm stock and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the stock 1/2 cup at a time, stirring constantly, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.
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- In a large, nonstick skillet, heat 1 tablespoon of the vegetable oil. Add the diced mushrooms; season with salt and pepper. Cover and cook over moderate heat until tender, 5 minutes. Uncover and cook, stirring, until browned. Transfer the mushrooms to a plate.
- In the same skillet, heat another 1 tablespoon of vegetable oil. Add the shallot and garlic and cook over low heat until softened, about 10 minutes. Remove from the heat and stir in the cooked mushrooms.
- In a small saucepan, simmer the sugar and water over moderate heat, washing down the side of the pan with a wet pastry brush, until amber, 6 minutes. Add the wine and bring to a boil, stirring to dissolve the sugar. Add the vinegar and boil over high heat until reduced by half, 12 minutes. Stir the mixture into the skillet and cook over moderate heat until the mushrooms are glazed, 3 minutes. Season with salt.
- In a medium skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced mushrooms, season with salt and cook over moderate heat until tender and lightly browned, about 8 minutes. Stir the mushrooms into the marmalade, and swirl in the butter. Cover and keep warm.
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