Porcini And Parmesan Risotto Food

PORCINI AND PARMESAN RISOTTO

Steps:

• In a medium saucepan, combine broth, porcini, and 4 cups water. Bring to a boil; cook until porcini are tender, about 1 minute. With a slotted spoon, remove porcini; coarsely chop. To keep broth warm, reduce heat to low, and cover.
• In a large saucepan, heat 1 tablespoon butter over medium-high. Add fresh mushrooms and chopped porcini; season with salt and pepper. Cook, stirring frequently, until tender, 3 to 5 minutes. Transfer to a plate; set aside.
• Reduce heat to medium-low. Add onion and 1 tablespoon butter to saucepan; season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Add rice, and cook, stirring, about 1 minute. Add wine, and cook, stirring, until absorbed, 1 minute.
• Add 2 cups of warm broth to rice mixture; cook, stirring occasionally, until absorbed, 4 to 5 minutes. Continue to add broth, by cupfuls, stirring occasionally and allowing each addition to be absorbed before adding more, untilrice is al dente, about 25 minutes total (you may not need all the broth).
• Remove risotto from heat. Stir in Parmesan, remaining tablespoon butter, and half the sauteed mushrooms;season with salt and pepper. Top with remaining mushrooms, and serve immediately, garnished with more Parmesan.

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.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

PORCINI RISOTTO

Steps:

• Soak dried porcini in 3 cups water until rehydrated, about an hour. Strain the mushrooms, reserving the broth for the risotto. (Discard the last 1/2 inch of the liquid; it will contain dirt from the porcini.) Roughly chop the mushrooms, then set aside. When you're ready, heat the chicken stock and mushroom broth to a simmer.
• Heat the oil in a large saucepan over medium heat; add onion and season with salt and pepper; add garlic and cook until slightly translucent. Add rice and stir to coat with the oil; season with salt and pepper and cook until slightly translucent. Add wine and stir until almost all the liquid has cooked off. Add hot stock and broth mixture, a ladleful at a time, completely stirring in the liquid each time. Keep adding broth as needed so there is always a 1/4-inch liquid layer over the rice.
• After 15 to 20 minutes, the rice should be close to al dente. Add the mushrooms, then the sage (leaving some for garnish), stirring vigorously. Taste and adjust seasoning. Remove from heat and stir in butter, then cheese. Serve immediately.
• To serve, spoon into shallow bowls, shave some Parmesan on top, then garnish with remaining sage.

PORCINI RISOTTO

Steps:

• Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
• Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
• Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
• Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.

PORCINI AND CHANTERELLE RISOTTO

Steps:

• Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.
• Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.
• Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.
• Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.
• Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.
• Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.
• Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.
• Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.

PORCINI RISOTTO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion. Cover and cook until golden, stirring occasionally, about 15 minutes. Add rice, porcini, 1 cup porcini soaking liquid, 3 1/2 cups broth and Cognac. Bring to boil. Reduce heat to medium-low; simmer uncovered until rice is tender and mixture is creamy, stirring occasionally and adding broth if dry, about 20 minutes. Season with salt and pepper. Pass cheese separately.

PORCINI AND BARLEY 'RISOTTO'

Steps:

• Place porcini in heatproof bowl. In medium pan, bring broth to a boil. Pour over porcini, and let sit 15 minutes. Remove mushrooms, and chop. Strain broth through cheesecloth.
• Scatter onion and garlic in a large heavy pan, and pour oil on top. Sauté until onion is translucent. Add barley, and cook, stirring, to toast barley, about 5 minutes. Pour in wine, and reduce until it is almost gone.
• Begin adding mushroom broth a little at a time, stirring until it is absorbed. (It should simmer rapidly.) Continue adding broth until barley is just tender but still firm. Remove from heat, and stir in mushrooms, butter, thyme and half the cheese. Ladle into 4 shallow bowls, and sprinkle with rest of cheese.

PORCINI RISOTTO

Steps:

• Bring the broth to a simmer on the burner next to where you are cooking the risotto.
• Put a ladle next to the pot where you can reach it.
• In a deep, heavy bottomed pot or dutch oven on medium high heat, melt 1 tbl butter with the olive oil.
• Add the onion and cook until it becomes translucent, not brown, then add the rice and stir until it is well coated with the butter/olive oil.
• Continue to stir the rice until it begins to take on a golden cast.
• Stir in 1/2 cup of the simmering broth.
• Cook, stirring constantly, but slowly, with the wooden spatula or a wooden spoon, scraping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
• You must be sure to scrape the bottom of the pot clean as you stir or the rice will stick to it.
• When there is no more liquid in the pot, add another 1/2 cup, continuing to stir as before.
• Keep the heat at medium high, and continue stirring and adding broth when the previous broth has been absorbed.
• When the rice has cooked for about 10 minutes, add the chopped porcini and 1/2 of the filtered water.
• Continue to stir and when there is no more liquid, add 1/2 cup more of the mushroom water, stirring, letting it evaporate, then adding more until you have used it all up.
• Finish cooking the rice with the broth, or, if you use up all of the broth, with hot water.
• Cook until the rice is very tender, but firm to the bite, with no more liquid in the pot.
• In total, this will probably take about 30 minutes.
• Take the risotto off the heat, add some pepper, the remaining tablespoon of butter, and 1/2 cup of the parmesan.
• Stir, taste, adjust for salt and pepper if needed.
• Serve at once with a green salad and fresh bread, with more parmesan cheese on the side for serving.

PORCINI RISOTTO

Steps:

• Cover porcini mushroom with (at first) boiling water (about 150ml). Soak for about 30 minutes. Save soaking liquid for later, but strain through a close meshed sieve or even coffee filter to avoid sand.
• Heat olive oil in a skillet, add garlic, chopped porcini mushrooms and chopped shallots.
• Add risotto rice and let fry for about 2 to 3 minutes.
• Add white wine (or Prosecco) and stir frequently until wine is absorbed by rice.
• Now alternately add hot(!) vegetable broth and procini soaking water. (Best 1 ladle at a time until liquid has been absorbed by rice.).
• Repeat until rice is cooked through but still of creamy texture. Stir frequently. (about 15-20 minutes).
• Now incorporate 2 TB butter, parsley and parmesan.
• Salt and pepper to taste.
• Serve topped with parmesan shaves.

PARMESAN RISOTTO

Steps:

• Heat chicken broth in a medium saucepan. Keep hot during preparation.
• Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
• Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
• Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
• Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
• Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

RISOTTO WITH PORCINI AND BROCCOLI RABE

Steps:

• Make the broth:
• In a large kettle or stockpot combine the carcass with the water, or enough to cover it, and simmer the mixture, uncovered, for 3 hours. Strain the broth through a large sieve into a large bowl, discarding the solids, return it to the kettle, and boil it until it is reduced to about 10 cups. Reserve 8 cups of the broth and transfer the remaining broth to a container for another use. The broth may be made 1 week in advance and kept covered and chilled if it is brought to a boil every 2 days and then allowed to cool to warm, uncovered, before being chilled again. The broth keeps, frozen, for 3 months.
• In a small bowl let the < I>porcini soak in the hot water for 30 minutes and strain the soaking liquid through a rinsed and squeezed paper towel set over a cup, reserving it. Wash the porcini under cold water to remove any grit and chop them coarse. Trim the broccoli rabe, discarding any yellow or coarse leaves and the tough stem ends. Peel the large stems, cut off the flowerets, reserving them, and cut the stems and the leaves crosswise into 1 1/2-inch pieces. Bring the reserved 8 cups broth to a boil, add the broccoli rabe stems, leaves, and reserved flowerets, and simmer the mixture for 4 minutes, or until the broccoli rabe is just tender. Transfer the broccoli rabe with a skimmer to a bowl and keep the broth at a bare simmer.
• In a large saucepan cook the onion and the porcini in the butter over moderate heat, stirring, until the onion is softened and add the rice, stirring until it is coated well with the butter. Add the wine and the reserved porcini soaking liquid and cook the mixture over moderately high heat, stirring constantly, until the liquid is absorbed. Add about 1/2 cup of the simmering broth and cook the mixture, stirring constantly, until the broth is absorbed. Continue cooking the mixture and adding the broth, about 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.) Stir in the broccoli rabe and simmer the risotto, stirring, until it is heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.