TRUE ITALIAN PORCINI MUSHROOM RISOTTO
As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.
Provided by miche
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h57m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 736.9 calories, Carbohydrate 91.6 g, Cholesterol 36.4 mg, Fat 28.3 g, Fiber 3 g, Protein 16 g, SaturatedFat 10.7 g, Sodium 319.4 mg, Sugar 4.1 g
RISOTTO WITH BROCCOLI
Sometimes I get bored with broccoli - but then I use it in a risotto, and it's like a completely new vegetable. The diced stems retain a nice texture that contrasts with the tender flowers. Make sure to slice the flowers thin for the most delicate results.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, appetizer, main course
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 614 milligrams, Sugar 7 grams
BROCCOLI RABE RISOTTO
Steps:
- Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside.
- Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced.
- Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
- Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
- Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.
BROCCOLI RISOTTO
You want to add liquid to the risotto a little at a time, stirring constantly and make sure to cook just until it's creamy and the grains are tender.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
Nutrition Facts : Calories 247 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON RISOTTO WITH BROCCOLI
A creamy, rich party-special alternative to potatoes. -Judy Grebetz, Racine, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan heat oil over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add rice and lemon zest; cook and stir until rice is coated, 1-2 minutes. , Stir in wine. Reduce heat to maintain a simmer; cook and stir util wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding broccoli after half the broth has been added. Cook until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.
Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 460mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
SAUSAGE AND BROCCOLINI RISOTTO
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Heat 1 tablespoon butter in a Dutch oven or ovenproof pot over high heat. Add the broccolini and stir-fry until just tender, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add the sausage, onion and carrot to the pot and cook, breaking up the meat, until browned, about 5 more minutes. Add the rice and garlic and cook, stirring, 1 more minute. Add the wine to the pot and cook until evaporated, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a boil. Transfer the pot to the oven and bake until the rice is tender, about 15 minutes. Remove the pot from the oven. (Don't worry if the risotto seems wet; it will thicken when you add the cheese.) Vigorously stir in the remaining 2 tablespoons butter and the cheese until creamy, 1 to 2 minutes. Stir in the broccolini and divide among bowls.
Nutrition Facts : Calories 569, Fat 25 grams, SaturatedFat 13 grams, Cholesterol 92 milligrams, Sodium 831 milligrams, Carbohydrate 51 grams, Fiber 4 grams, Protein 30 grams
BROCCOLI RISOTTO WITH CREAM AND LEMON
A creamy risotto with broccoli and just a hint of lemon.
Provided by Brittany
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
- Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 52.6 g, Cholesterol 71.8 mg, Fat 25.9 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 13.9 g, Sodium 106.4 mg, Sugar 1.7 g
RISOTTO WITH PORCINI AND BROCCOLI RABE
Categories Mushroom Rice Appetizer Side Broccoli Fall Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 to 6
Number Of Ingredients 12
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.
RISOTTO WITH PORCINI MUSHROOMS
Steps:
- Gather the ingredients.
- Steep the dried porcini mushrooms in 1 cup of hot water for 15 minutes.
- Meanwhile, sauté the onion in 2 tablespoons of the butter (or 3 tablespoons olive oil) over medium-low heat. When the onion is lightly browned, transfer it to a plate using a slotted spoon and stir the rice into the butter (or oil) in the pot.
- Sauté the rice for several minutes, until it becomes translucent, stirring constantly with a wooden spoon to avoid sticking or burning.
- Return the onions to the pot, stir in the wine, and continue stirring until the alcohol smell has evaporated, 1 to 2 minutes. Then stir in the first ladle of liquid (if you're using plain water, also add about 3/4 teaspoon of salt), and while it's absorbing, chop the mushrooms and strain the liquid they soaked in through a fine-mesh strainer, as it can contain sand.
- Add the chopped mushrooms and their strained soaking liquid to the rice, then continue adding water or broth a ladle at a time, stirring occasionally. As soon as the rice is al dente , turn off the heat, stir in the remaining 1/4 cup of butter, 1/2 cup of the grated cheese, the cream (if you're using it), a little bit of ground pepper, the parsley, and fine salt, to taste. Cover and let sit for 2 minutes.
- Serve hot, with the remaining grated cheese for sprinkling on top.
- Enjoy. Edited by Danette St. Onge
Nutrition Facts : Calories 338 kcal, Carbohydrate 29 g, Cholesterol 57 mg, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, Sodium 522 mg, Sugar 1 g, Fat 21 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g
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- Place garlic, rosemary and crushed red pepper in a large teaball or wrap in cheesecloth. Put in a 3-quart saucepan, add broth and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes.
- Heat oil in a large skillet over medium heat, add bell pepper and onion and cook, stirring, until softened, 4 to 6 minutes. Stir in rice and cook, stirring, for 1 minute.
- Ladle in 1/2 cup of simmering broth and cook, stirring frequently, until most of the liquid has been absorbed, about 1 minute. Continue stirring and adding broth as it is absorbed, 1/2 cup at a time, until only 1 cup of broth remains, about 15 minutes total.
- Stir in broccoli rabe (or chard) and remaining broth. Cook, stirring, until the rice is just tender and the mixture is creamy, 5 to 7 minutes. Remove from heat and stir in Parmesan. Season with salt and pepper. Serve hot. Microwave method:
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- Heat the chicken broth in a saucepan over medium heat then reduce heat to low and keep warm over low heat.
- In a separate large saucepan or dutch oven heat the oil over medium-high heat. Add the rice and shallot, stir while cooking for about 1 minute.
- Reduce the heat to medium, carefully pour in 1 cup of the broth and stir constantly until broth is absorbed. Continue adding a couple ladles full of broth every couple minutes until all the broth has been absorbed and the rice is thick and creamy, 30 to 35 minutes, stirring constantly during the entire cooking time.
PORCINI MUSHROOM AND BROCCOLI RABE RISOTTO - THE …
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Cuisine Gluten-Free, VegetarianCategory Main DishesServings 4Total Time 50 mins
- While the vegetable broth is warming, heat olive oil over medium heat in a large sauté pan. Add onions and garlic and cook until fragrant. Add mushrooms and cook for 1-2 minutes. Add arborio rice and cook for 1-2 minutes. You should notice a nutty aroma. Add sherry to sauté pan and cook until it is mostly absorbed.
- Add warm vegetable broth to the sauté pan one cup at a time. Stir and allow the broth to mostly absorb into the rice between each cup.
- After the last cup of broth is added and absorbed, add butter and stir vigorously. Once the butter has melted, repeat with the cheese. The mixture should be creamy. Add salt and pepper to taste. Cover and keep warm.
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5/5 Total Time 1 hr 15 minsServings 6
- Light a grill or preheat a grill pan. Brush the lemon slices with oil and grill over high heat, turning once, until lightly charred, 2 to 3 minutes total. Transfer to a cutting board and let cool. Finely dice the lemon.
- Meanwhile, in a large saucepan of salted boiling water, blanch the broccoli rabe until tender, about 3 minutes. Drain and cool under running water; drain again. Transfer the broccoli rabe to a food processor and puree until smooth. Scrape the puree into a measuring cup (you should have about 1 cup).
- In a medium saucepan, bring the vegetable stock and 2 cups of water just to a boil; keep warm. In a large saucepan, melt 4 tablespoons of the butter. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until coated and opaque, about 3 minutes. Add the wine and cook, stirring, until absorbed, about 7 minutes. Add half of the warm vegetable stock and cook over moderately low heat, stirring, until nearly absorbed, about 7 minutes. Add the remaining vegetable stock and cook, stirring, until nearly absorbed and the rice is al dente, 8 to 10 minutes longer.
- Stir the broccoli rabe puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter. Cook, stirring, until the risotto is creamy and heated through, about 3 minutes. Season the risotto with salt and pepper. Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone.
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- Place garlic, rosemary and crushed red pepper in a large teaball or wrap in cheesecloth. Put in a 3-quart saucepan, add broth and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes.
- Heat oil in a large skillet over medium heat, add bell pepper and onion and cook, stirring, until softened, 4 to 6 minutes. Stir in rice and cook, stirring, for 1 minute.
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- Stir in broccoli rabe (or chard) and remaining broth. Cook, stirring, until the rice is just tender and the mixture is creamy, 5 to 7 minutes. Remove from heat and stir in Parmesan. Season with salt and pepper. Serve hot.
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