MUSHROOM RISOTTO WITH PARMESAN CHEESE
Risotto often confuses People as a main crouse pasta dish, but it's a rice starter. Although Risotto is primarily a dish from Northern Italy, there are many modern variations of this tasty dish.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a saucepan, warm the broth over low heat.
- Warm 2 tbsp 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 them aside.
- Add 1 tbsp. 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 the wine, continually stirring 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 :
PARMESAN-MUSHROOM RISOTTO
Mushrooms sautéed to a golden brown give this risotto its elegance. But we added garlic and Parmesan to make it even more sumptuous.
Provided by My Food and Family
Categories Rice
Time 45m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat broth in saucepan. Meanwhile, reserve 2 Tbsp. onions. Cook remaining onions with mushrooms and dressing in large skillet on medium heat 3 min. or until mushrooms are golden brown, stirring frequently. Add rice and garlic, cook and stir 1 min.
- Stir in 1/2 cup hot broth; cook until broth is absorbed, stirring constantly. Repeat with remaining broth, adding 1/2 cup at a time and cooking until all broth is added and rice is tender, stirring constantly. (This will take about 30 min.) Remove from heat.
- Add butter, cheese and reserved onions; stir until butter is melted and mixture is well blended.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
ASPARAGUS-WILD MUSHROOM RISOTTO WITH PARMESAN
Provided by Robin Miller : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
- To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
- Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
MUSHROOM RISOTTO
Make and share this Mushroom Risotto recipe from Food.com.
Provided by CountryLady
Categories Rice
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
- Drain mushrooms; reserve both mushrooms& liquid separately.
- Remove stems from fresh mushrooms& slice.
- Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
- Saute until mushrooms excude their liquid; saeson with salt& pepper.
- Cover& leave in skillet for reheating.
- Bring stock to a simmer on the back burner.
- Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
- Add onion& saute for 3 minutes or until softened.
- Add rice& saute until it is covered with oil.
- Pour in wine& simmer steadily until it has been absorbed by the rice.
- Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
- Add 1 cup of stock; cook& stir until most is absorbed.
- Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
- Reheat mushrooms in the skillet& stir into rice.
- Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
- Season with salt& pepper and serve immediately.
Nutrition Facts : Calories 698.5, Fat 32.8, SaturatedFat 12.4, Cholesterol 50.5, Sodium 710.2, Carbohydrate 75.5, Fiber 3, Sugar 7, Protein 19.4
PARMESAN MUSHROOM RISOTTO
Make and share this Parmesan Mushroom Risotto recipe from Food.com.
Provided by Battle in Seattle
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat stock in a saucepan over medium heat; reduce to simmer. In cast iron pan over medium heat add olive oil and heat. Add mushrooms and shallots, stirring until translucent. Add rice, stirring until rice begins to make a clicking sound (approximately 3-4 minutes).
- Add wine and cook until wine is absorbed. Using a ladle, add 3/4 cup of hot chicken stock to rice, and with a wooden spoon, stir constantly. (Do not stir vigorously or rice will become gluey). When rice is slightly thickened, add another 3/4 cup of stock.
- Continue adding stock and constantly stir. As rice nears doneness, add smaller amounts of stock. Rice should not be overcooked, and is done when mixture is consistency of a heavy cream.
- Remove from heat and add butter, parmesan, parsley, and season to taste with salt and pepper. Top with additional grated cheese. Serve immediately.
HERB & PARMESAN RISOTTO
Once you master the basics of risotto, the combinations are only limited by your imagination. This basic version will have you well on your way
Provided by Barney Desmazery
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- When the rice is cooked, turn off the heat, stir in the grated Parmesan, the remaining butter, half the oil and the chopped herbs, then season with salt and pepper. Cover with a lid and leave the risotto to rest for a few mins. Now make your herb salad. Roughly chop the chives, then mix with the whole herb leaves, remaining olive oil and the balsamic vinegar. Give the risotto a final stir, then serve in bowls topped with some of the herb salad and some shaved Parmesan.
Nutrition Facts : Calories 496 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.93 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
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