MOREL MUSHROOM AND WILD RICE RISOTTO
Two of my favorite northwoods ingredients come together to make a risotto-like meal! Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor. If your morels are particularly large, make sure to chop them into 1/2-inch pieces.
Provided by Kim
Categories 100+ Everyday Cooking Recipes
Time 1h35m
Yield 8
Number Of Ingredients 16
Steps:
- Combine chicken broth and water in a large stockpot. Heat over medium-high heat until boiling; reduce heat to low and keep warm.
- Heat olive oil and 1 tablespoon butter over medium heat in a large Dutch oven until butter melts. Add brown rice; cook and stir constantly until toasted, about 5 minutes. Stir in wild rice, 1/2 the morel mushrooms, carrots, celery, onion, and garlic. Cook, stirring constantly, until onions are translucent, 3 to 5 minutes. Pour in white wine; cook until evaporated, 2 to 3 minutes.
- Mix 1/2 the chicken broth mixture into the rice; stir to combine. Cover and cook over medium heat until thickened, about 30 minutes, stirring every 5 minutes. Pour in remaining chicken broth mixture, remaining morel mushrooms, and thyme. Cover and continue to cook over medium heat, stirring every 5 minutes, until wild rice is tender, 30 to 40 minutes.
- Stir in remaining 1 tablespoon butter and heavy cream. Cook until butter is melted, about 1 minute more. Season with salt and pepper. Top with Pecorino Romano cheese.
Nutrition Facts : Calories 290 calories, Carbohydrate 39.4 g, Cholesterol 23.3 mg, Fat 10.6 g, Fiber 3.3 g, Protein 7.2 g, SaturatedFat 4.3 g, Sodium 931.6 mg, Sugar 3.6 g
WILD MUSHROOM RISOTTO
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the dried morels in a bowl and pour 2 cups boiling water over them. Set aside for 30 minutes. Scoop the morels from the water with a slotted spoon, reserving the liquid. You should have 2 cups; if not, add water to make 2 cups. Drain the morels and rinse once more. If some of the mushrooms are large, cut into 2 or 3 pieces. Pour the mushroom liquid through a coffee filter or paper towel, discarding the gritty solids. Set the mushrooms and the liquid aside separately.
- Meanwhile, remove and discard the stems of the porcini and rub any dirt off the caps with a damp paper towel. Dont rinse them! Slice thickly and set aside.
- In a small saucepan, heat the chicken stock with the 2 cups of reserved mushroom liquid and bring to a simmer.
- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
ASPARAGUS AND MOREL RISOTTO
Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.
Provided by chefdaniel
Categories Main Dish Recipes Rice Risotto Recipes
Time 41m
Yield 4
Number Of Ingredients 13
Steps:
- Place chicken stock in a small saucepan over medium heat; bring to a simmer.
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
- Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
- Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.
- Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.
Nutrition Facts : Calories 508 calories, Carbohydrate 54.3 g, Cholesterol 37 mg, Fat 27.6 g, Fiber 2.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 747.8 mg, Sugar 3.4 g
MOREL RISOTTO
Make and share this Morel Risotto recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring Homemade Chicken Stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.
- 2. Heat oil in a large saucepan over medium heat. Add shallots, onion, and thyme to pan; cook 5 minutes or until tender, stirring frequently. Add mushrooms; cook 1 minute.
- Add rice; cook 1 minute, stirring frequently. Stir in vermouth; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.
- Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring frequently.
- Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Add cheese, cream, salt, and pepper; cook 2 minutes.
- Remove from heat; top with chives.
Nutrition Facts : Calories 405.1, Fat 15.4, SaturatedFat 5.2, Cholesterol 22.9, Sodium 1867.2, Carbohydrate 47, Fiber 2.2, Sugar 2.6, Protein 16.9
RISOTTO WITH MORELS
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the morels in a small bowl, add the water and set aside to soak for 30 minutes. Drain the morels, reserving the liquid. Mix the liquid with the stock and place in a saucepan. Keep at a low simmer.
- Heat the butter in a heavy saucepan, add the onion and garlic and saute over medium-low heat until tender but not brown, about 10 minutes. Stir in the rice and cook, stirring, a few minutes until the rice begins to whiten. Add the wine and the morels. Stir.
- Gradually add the simmering stock, about half a cup at a time, stirring constantly. Add additional stock as each ladleful becomes absorbed into the rice. Continue adding the stock until the rice has swelled and is al dente. Continue to cook, stirring, another minute or so. The rice should be just tender and moistened with a thickened sauce.
- Serve dusted with Parmesan cheese.
MOREL MUSHROOM RISOTTO
Steps:
- Gather the ingredients.
- Trim any dried ends off the morels. Cut them in half lengthwise and rinse clean with cool water (see more about How to Clean Morels here ).
- Drain morels, cut them into lengthwise slices and set aside.
- Meanwhile bring broth to a simmer and cut mint, if you want to use it, into chiffonade .
- Melt the butter over medium heat in a medium saucepan. Add the garlic and onion and cook, stirring, until soft, about 1 minute.
- Add the morel mushrooms and sprinkle with salt. Cook, stirring, until the morels release their liquid, about 2 minutes.
- Add the rice and stir to coat.
- Add the wine and stir until it is completely absorbed and evaporated.
- Add 1 cup of the hot broth and cook, stirring frequently, until the liquid is almost completely absorbed.
- Add the remaining broth, 1/2 cup at a time, cooking and letting the liquid absorb between additions.
- Continue adding broth until the rice is tender but still firm, about 25 minutes. You may not need the last 1/4 cup of broth.
- When the rice is cooked, add the cream, remove from heat and stir in the cheese. Add salt to taste, if you like.
- Divide the risotto among 4 wide, shallow bowls and garnish with mint and chives or green onion, if you like.
- Serve and enjoy!
Nutrition Facts : Calories 258 kcal, Carbohydrate 30 g, Cholesterol 26 mg, Fiber 2 g, Protein 8 g, SaturatedFat 6 g, Sodium 1383 mg, Sugar 3 g, Fat 10 g, ServingSize 4 servings, UnsaturatedFat 0 g
RISOTTO WITH PROSCIUTTO AND MORELS
Provided by Craig Claiborne
Categories dinner, appetizer, main course, side dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the mushrooms in a mixing bowl and add the 2 cups of hot water. Let stand 30 minutes or until softened.
- Remove and squeeze the mushrooms. Strain the soaking liquid through a double thickness of cheesecloth to eliminate sand. Pour the liquid into a saucepan and bring to a boil. Cook down until reduced to about 1 1/4 cups. Add the chicken or beef broth, and bring barely to a simmer. Keep the mixture at a bare simmer as you cook the rice.
- Cut the mushrooms in half and set aside.
- Put the pancetta in a small skillet and cook until rendered of fat. Drain the pieces and set aside.
- Melt half the butter and the oil in a large saucepan with a heavy bottom. Add the onion and cook over fairly low heat, stirring often, until the onion starts to brown. Add the pancetta and rice. Cook briefly until the rice is coated.
- Add 1 cup of the broth and cook, stirring, until liquid is absorbed, about 2 minutes.
- Add 1/2 cup of broth and cook, stirring, about 1 minute. Add the prosciutto and another 1/2 cup of broth. Cook, stirring, until liquid is absorbed, about 2 to 3 minutes.
- Continue cooking the rice, adding the broth, half a cup at a time, for a total of approximately 25 minutes. After the rice has cooked for about half that time, add the mushrooms. There may be about half a cup of broth that has not been used. Save it for another use.
- Stir the remaining butter and cheese into the risotto and serve. Serve, if desired, with red Treviso or radicchio salad (see recipe).
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 19 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 9 grams, Sodium 835 milligrams, Sugar 2 grams, TransFat 0 grams
SEA PERCH ON A BED OF RISOTTO WITH A MOREL SAUCE
I made this last night to experiment with some different flavours, it worked really well, but it was full of flavours and very creamy, so not for the faint hearted or those who are on a diet.
Provided by The Flying Chef
Categories Rice
Time 45m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- Risotto.
- Heat the oil in a pan add leek and garlic, cook until leek softens, add butter and mushrooms, cook until mushrooms soften. Remove to a bowl and set to one side.
- Melt the extra butter in a pan add risotto and stir to coat risotto in butter. Add water, wine, chicken stock and truffle oil, simmer over a low heat until risotto is soft and all the liquid has been absorbed.
- In the last few minutes of cooking add peas and return leek, mushroom mixture back to pan, stir until peas are soft and it is heated through.
- Sauce.
- Heat oil and truffle oil in a pan, add shallots and cook until translucent, add wine and stock and bring to the boil.
- Turn down the heat add the cream half a cup at a time, stirring to combine after each addition.
- Add the chopped morels and pepper to taste. Mix a small amount of water to cornflour and add to sauce, stir until mixture thickens.
- Sea Perch.
- Heat a small amount of olive oil in a large pan, add fish fillets and cook until done, cooking time will depend on how thick the fillets are, for thinner fillets about 6-8 minutes and for thicker fillets 10-12.
- To Serve: Spoon risotto onto a plate top with fish fillets and drizzle sauce over.
Nutrition Facts : Calories 900.6, Fat 65.8, SaturatedFat 34.1, Cholesterol 224.1, Sodium 299.8, Carbohydrate 44.1, Fiber 4.1, Sugar 9, Protein 25.1
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