Nutty Mushroom Risotto Food

MUSHROOM RISOTTO

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.

NUTTY MUSHROOM RISOTTO

Steps:

• Warm chicken broth either on stove or in microwave
• Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
• Stir in shallots, cook for 1 minute to soften
• Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
• Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
• Add wine and stir until almost completely evaporated
• Begin adding chicken broth, about 1/2 cup at a time
• After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
• Do the same for each addition of broth, stirring frequently
• Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
• If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
• Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
• Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
• Serve immediately
• Note: The cream will make it extra creamy

MUSHROOM AND SPRING VEGETABLE RISOTTO

Steps:

• Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
• Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
• Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
• In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
• When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.

MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
• Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
• When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

CREAMY VEGAN WILD MUSHROOM RISOTTO

Steps:

• Blitz the cannellini beans and their liquid in a high-speed blender until smooth. Set aside. Tip the wild mushrooms into a bowl and cover with 100ml boiling water, leave to soak for 15 mins.
• Heat the oil and butter in a heavy-based saucepan or casserole pot. Add the onion and a pinch of salt and fry gently for 10 mins or until softened and translucent. Add the garlic and chestnut mushrooms and fry for 5 mins. Stir through the risotto rice, raise the heat to medium-high and cook for 2 mins. Add the wine and bring to a simmer. Tip in the soaked wild mushrooms, half the stock and the cannellini cream and bring to a bubble, stirring continuously. Once the stock has reduced significantly continue adding a ladleful at a time whilst stirring continuously. You should have a loose consistency and al dente rice. Add a splash more stock if the risotto is too thick. Stir through the miso, chives and some seasoning. Serve with a drizzle of truffle oil, if you like.

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.

MUSHROOM RISOTTO

Steps:

• Heat oil in pan, add onions and mushrooms.
• Cook until onions are soft.
• Add rice, stir until combined.
• Put stock in another pan and boil.
• Stir in 2/3 cup stock to the rice.
• Stir until all absorbed.
• Continue adding stock in small amounts in this fashion until all used.
• When this process is finished, add cheese.
• Serve.