MUSHROOM RISOTTO CAKES
Categories Cheese Mushroom Rice Appetizer Side Sauté Quick & Easy Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 side-dish servings
Number Of Ingredients 5
Steps:
- Put oven rack in middle position and preheat oven to 350°F. 3Form chilled risotto into 8 (3/4-inch-thick) patties using wet hands. Put flour, eggs, and bread crumbs in 3 separate shallow bowls. Coat 1 cake with flour, tapping off excess, then egg (letting excess drip off), and then bread crumbs. Transfer to wax paper. Repeat with remaining cakes.
- Heat 3 tablespoons oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté 4 cakes, turning over once, until browned, 5 to 6 minutes total. Transfer with a slotted spatula to a paper-towel-lined baking pan and keep warm in oven. Heat remaining 3 tablespoons oil and sauté remaining 4 cakes in same manner.
MUSHROOM RISOTTO
Provided by Food Network
Categories side-dish
Time 43m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
- In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
- Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
- Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
- In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
- Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
MUSHROOM RISOTTO PATTIES
Make and share this Mushroom Risotto Patties recipe from Food.com.
Provided by Doreen Randal
Categories Short Grain Rice
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Bring stock to the boil in a saucepan and leave to simmer gently.
- In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened.
- Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock.
- Season.
- Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock.
- Continue this way until the rice is tender and all the stock is used, about 20 minutes.
- Remove the pan from the heat and stir in the remaining butter and Parmesan.
- Cool the mixture, then shape into 4 - 6 round shape patties.
- They will become quite firm.
- Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden.
- Serve with fresh tomato sauce and whatever vegetables takes your fancy.
- Chop the tomatoes into small chunks.
- Place in a large bowl, add garlic, basil and oil.
- Just before using, put into a saucepan and cook for about 5 minutes.
Nutrition Facts : Calories 223.6, Fat 13.4, SaturatedFat 6.6, Cholesterol 25.7, Sodium 115.4, Carbohydrate 24.3, Fiber 3, Sugar 3, Protein 4.3
MUSHROOM RISOTTO
Barney guides you through a step-by-step guide to making a mushroom risotto - you might even find it relaxing!
Provided by Good Food team
Categories Dinner, Lunch, Main course, Starter, Supper
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445 calories, Fat 17 grams fat, SaturatedFat 7.7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.45 milligram of sodium
GOURMET MUSHROOM RISOTTO
Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center).
Provided by Myleen Sagrado Sjödin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 56.6 g, Cholesterol 29.3 mg, Fat 16.6 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 6.6 g, Sodium 1130.8 mg, Sugar 4.4 g
PERFECT MUSHROOM RISOTTO
A simple, tasty dish using beautiful chestnut mushrooms combined with risotto rice.
Provided by chefgeorgie
Time 40m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Prepare the vegetables.
- - peel and chop onion
- - slice mushrooms
- - peel and crush garlic.
- Fry the onion and garlic until soft.
- Add mushrooms, and fry for another 2 minutes.
- Stir in the rice.
- Mix the stock with the water.
- Add a little of the stock to the rice and keep stirring until stock is absorbed.
- Continue adding stock until the rice cooks - this will take 20-25 mins. The rice should be soft but still retain a nutty bite.
- Stir the parmasan and thyme into the rice.
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