CREAMY ROASTED GARLIC & MUSHROOM RISOTTO
Creamy Roasted Garlic & Mushroom Risotto is a restaurant quality dish that is perfect for a special occasion dinner and can be served as either a meatless main dish, side dish, or appetizer depending on how you portion each serving.
Provided by Amy Nash
Categories Uncategorized
Time 30m
Number Of Ingredients 13
Steps:
- Heat a large cast iron skillet or pan over medium heat. Cook the mushrooms in 1 tablespoon of the oil for 5 minutes until they turn brown, then transfer to a bowl and set aside.
- Wipe out the pan and drizzle with remaining tablespoon of oil. Add the chopped shallots or onion and cook over medium heat for 2-3 minutes, until they begin to soften. Add the roasted garlic, mashing it in a bit, and season with salt and pepper.
- Turn up the heat to medium-high and add the rice, stirring just until the grains become somewhat translucent - about 1 minute.
- Add the wine and cook, scraping up any brown bits from the bottom of the pan, until the alcohol is burned off - about 2 minutes. If not using the wine, just skip this step and add the additional water or chicken stock in the next step.
- Turn the heat down to medium-low and add 3 cups of chicken stock to the rice. Leaving the skillet uncovered, continue to cook over medium-low until most of the liquid has been absorbed, stirring just once or twice while the rice cooks.
- Test the rice by tasting a small spoonful. It should be firm, but not soft. Adjust salt & pepper, as needed, then add additional stock, 1/2 cup at a time, stirring in between each addition, until the rice is cooked to your taste and the liquid has been absorbed.
- Add the sauteed mushrooms back into the risotto to heat through just as the rice is almost done. When the rice is done, add another splash of chicken broth to make the risotto slightly soupy and remove the pan from the heat.
- Add the butter, Parmesan and lemon zest to the rice and stir thoroughly until the butter is completely melted and the risotto becomes nice and creamy and finishes absorbing any extra stock.
- Serve immediately, garnishing with shaved Parmesan, additional lemon zest, and micro-greens or freshly chopped parsley.
Nutrition Facts : Calories 369 kcal, Carbohydrate 43 g, Protein 11 g, SaturatedFat 6 g, Cholesterol 25 mg, Sodium 418 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CREAMY ROASTED GARLIC AND CHIVES RISOTTO
A simple risotto that's easy to make. This recipe is full of flavor and you can customize it to suit your taste. You can add optional ingredients such as 1 cup of spinach, mushrooms, shrimp, or chicken. Serve warm.
Provided by Erin
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Combine chicken broth, chives, roasted garlic, and basil in a saucepan; bring to a boil. Reduce heat and simmer.
- Heat vegetable oil and butter in a separate pot over medium heat; cook and stir shallot and garlic in the hot oil-butter mixture until shallot is softened, about 5 minutes. Add rice to shallot mixture; increase heat to medium-high. Cook and stir until rice is fragrant, about 2 minutes. Add wine, reduce heat to low, and simmer until wine is absorbed, about 5 minutes.
- Stir simmering broth mixture, 1/2 cup at a time, into rice mixture and continue to simmer until rice absorbs liquid; repeat, adding 1/2 cup of broth at a time, until all the broth is absorbed and rice is tender, 20 to 25 minutes. Stir half-and-half into risotto; fold in Gorgonzola cheese until melted.
Nutrition Facts : Calories 343.7 calories, Carbohydrate 49.6 g, Cholesterol 18.2 mg, Fat 11.9 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 3.8 g, Sodium 716.2 mg, Sugar 1.1 g
ROASTED-GARLIC RISOTTO WITH MUSHROOMS
Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all of the stock.) Just-right risotto should be creamy--not too soupy, and not too dry.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Bring stock to a simmer in a medium saucepan over medium heat. Reduce heat to low; whisk in 1 tablespoon garlic puree, and continue to simmer.
- Remove stems from mushrooms, and finely chop. Cut mushroom caps into 1/4-inch-thick slices. Heat 1 tablespoon oil in a large saucepan over medium heat until hot but not smoking. Add caps, and cook, stirring occasionally, until golden, 5 to 7 minutes; transfer to a bowl.
- Add remaining 2 tablespoons oil and 1 tablespoon butter to pan. Add shallots and mushroom stems, and cook, stirring, until shallots are soft, about 2 minutes. Add rice; cook, stirring, until coated with oil and butter, 3 to 4 minutes. Add wine; stir until completely absorbed.
- Stirring constantly, add 3/4 cup simmering stock at a time, letting rice absorb each addition before adding the next. Continue to add stock until rice is creamy but al dente, 17 to 20 minutes.
- Stir in the remaining 3 tablespoons garlic puree and 4 tablespoons butter, along with the cheese, chives, and reserved cooked mushrooms. Season with salt and pepper. Garnish risotto with additional cheese and chives.
OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS
Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.
Provided by Anna Stockwell
Categories Risotto Mushroom Garlic Thyme Onion Rice Vermouth Wine Stock Parmesan Butter Lemon Parsley Dinner Winter Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
- Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
- Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
- Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.
ROASTED SWEET GARLIC AND THYME RISOTTO WITH TOASTED ALMONDS AND BREADCRUMBS
Don't be scared by this one. The garlic is not overpowering; it's an extremely subtle and delicate combination.
Provided by Jamie Oliver
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.
- Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.
- Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
- Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.
- Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.
GARLIC MUSHROOM RISOTTO
Warm and comforting! I have used long grain rice in this also, just increased the liquid and cooking time, and also sometimes omit the cheese. The great thing about risotto is it's so adaptable!
Provided by Kaarin
Categories White Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute mushrooms in butter. Season with salt and pepper to taste.
- Set aside.
- Meanwhile, in a deep skillet, saute the onion and garlic in oil over medium heat until soft.
- Stir in the rice and cook 1 minute, coating rice with the oil.
- Stir in 1 cup of the hot broth and let simmer until the liquid is mostly absorbed, stirring frequently.
- Repeat with the remaining broth and hot water.
- Taste for doneness: the rice should be creamy and slightly chewy in the center, not dry.
- Add more hot liquid if necessary to cook longer.
- Total cooking time should be 20-25 minutes.
- Stir in the mushrooms, cheese and parsley and season to taste.
- Cook till warmed through.
Nutrition Facts : Calories 301.3, Fat 15.3, SaturatedFat 7, Cholesterol 27.7, Sodium 535.2, Carbohydrate 31.9, Fiber 2.2, Sugar 2.7, Protein 9.7
ASPARAGUS, ROASTED GARLIC AND LEMON RISOTTO
A nice spring risotto dish. Wonderful mix of flavours. Be sure to use young asparagus. From Food and Drink Magazine Spring 1999.
Provided by Just Call Me Martha
Categories One Dish Meal
Time 59m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt 3 Tbsp butter in saucepan over medium heat.
- Add shallots and cook until soft, but not brown.
- Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
- Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed.
- Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes.
- When done, stir in remaining butter, cheese, lemon zest, asparagus and chives.
- Season with salt and pepper.
- Serve in warm bowls, sprinked with garnish.
- (To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).
Nutrition Facts : Calories 304.7, Fat 9.2, SaturatedFat 5.7, Cholesterol 24, Sodium 71.3, Carbohydrate 45.7, Fiber 2.4, Sugar 1.4, Protein 6.1
ROASTED GARLIC AND MUSHROOM RISOTTO
Steps:
- Preheat the oven to 350 degrees F.
- Slice the top off the head of garlic. Put it on a large square of aluminum foil and drizzle 1 teaspoon of the extra-virgin olive oil over the exposed cloves. Wrap the foil around and over the garlic. Roast until it is soft, about 50 minutes to 1 hour. Remove from the oven and let cool.
- Pour the 2 cans of broth into a saucepan, over low heat, and add 3 cans of water. Bring to a simmer.
- In a large, heavy bottomed skillet, heat the remaining olive oil over medium-high heat. Add the onion and saute for 3 minutes. Add the mushrooms, season with salt and pepper, to taste, and cook until the mushrooms release their juices, about 5 minutes. Add the rice and cook for 1 minute to toast.
- Add 2 ladles full of hot broth to the pan and gently stir the rice. Cook until most of the liquid has been absorbed. Adjust the heat so that the pan is just gently bubbling. Continue adding broth and stirring until all the broth is used and the rice is cooked but not mushy, about 20 to 25 minutes. Once the rice has absorbed all the liquid and is nice and creamy, stir in the butter, Parmesan and the garlic pulp. Cover and let rest for 2 minutes. Transfer to a serving dish and serve hot.
- Reserve 3 cups for the round 2 recipe, Risotto Cakes.
- In a large bowl add the leftover risotto, eggs, corn, bread crumbs, and Parmesan and season with salt and pepper, to taste. Mix to combine well. Form into 12 balls about the size of a walnut, then flatten into patties and arrange on a baking sheet.
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook until they are golden brown, about 3 to 4 minutes per side. Remove the patties from the oil to a baking sheet lined with a brown bag or paper towels to drain the excess oil. Transfer to a serving tray and serve hot.
More about "roasted garlic and mushroom risotto food"
MUSHROOM AND ROASTED GARLIC RISOTTO RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 1 hr 25 minsServings 6Calories 381 per serving
- Cut the top off each garlic head; discard. Rub cut side of each garlic head with 1 teaspoon oil. Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap garlic in foil. Bake at 425° for 1 hour or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and 2 tablespoons Madeira in a bowl; mash with a fork.
- Bring 1 1/2 cups stock to a boil. Add porcini; let stand 30 minutes or until soft. Drain through a colander over a bowl, reserving soaking liquid; chop porcini. Combine porcini liquid and remaining 3 1/2 cups stock; bring to a simmer in a medium saucepan (do not boil). Keep warm.
- Heat a Dutch oven over medium heat. Add remaining 2 tablespoons oil; swirl to coat. Add onion to pan; sauté 5 minutes or until tender. Add cremini and shiitake mushrooms; cook 5 minutes or until browned, stirring occasionally. Stir in porcini. Add rice; sauté 1 minute, stirring constantly. Add remaining 1/2 cup Madeira; cook 1 minute or until liquid is absorbed. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, 3/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Reserve 1/3 cup stock from the last addition. Remove pan from heat; stir in garlic mixture, remaining stock, cheese, salt, pepper, and chopped sage. Spoon into shallow bowls. Garnish with sage leaves, if desired.
MUSHROOM AND ROASTED GARLIC RISOTTO - COOK REPUBLIC
From cookrepublic.com
Servings 4Estimated Reading Time 4 mins
ROASTED GARLIC AND MUSHROOM RISOTTO
From rte.ie
Estimated Reading Time 2 mins
GARLIC-ROSEMARY ROASTED CHICKEN THIGHS AND VEGGIES WITH ...
From zenandspice.com
Servings 4Total Time 1 hr 10 mins
- Pat chicken dry. Season with salt and pepper. Melt butter over medium-high heat in a large skillet. Sear chicken until brown on both sides, 4-5 minutes on each side.
- Meanwhile, prepare vegetables. Toss quartered mushrooms, zucchini, and carrot in a large bowl with the garlic and rosemary.
- Spread veggies out onto a large baking sheet. Nestle chicken into the veggies. Drizzle with butter and juices from the pan.
MUSHROOM RISOTTO (WITH STOVE TOP AND ... - THE ROASTED ROOT
From theroastedroot.net
Servings 6Total Time 45 minsCategory Side DishCalories 357 per serving
- Pour the chicken broth into a large saucepan and heat it on the stove top until it comes to a full boil. Reduce the heat and keep the saucepan covered while you sauté the vegetables. You want the broth to remain at a boiling point, but not be boiling out of control.
- Add 2 tablespoons of avocado oil to a Dutch oven or thick-bottom large saucepan and heat to medium-high. Add the onion and sauté, stirring occasionally until translucent, about 5 minutes. Toss in the mushrooms and garlic and sauté until mushrooms are golden-brown, about 5 to 8 minutes. If at any time the vegetables begin to stick to the pan, you can add a small amount of water or broth to deglaze it.
- Transfer the vegetable mixture to a bowl and set aside. Add the remaining 2 tablespoons of avocado oil to the Dutch oven, along with the arborio rice and about ¼ cup of broth. Stir the rice constantly and allow it to brown slightly for 2 minutes.
- Begin adding the broth to the rice, one ladle full at a time (about ¾ to 1 cup), stirring well between each addition and allowing the liquid to mostly absorb before adding more. Add the dried parsley and fresh thyme. Continue adding the broth and stir constantly until the rice is completely cooked. The texture should be slightly al dente, but nice and soft but not mushy. You may not need all of the broth.
OVEN RISOTTO WITH GARLIC ROASTED MUSHROOMS AND ARUGULA ...
From pinchofyum.com
Reviews 32Calories 350 per servingCategory Dinner
- Heat olive oil in a Dutch oven over medium low heat. Add garlic and arborio rice. Saute until the garlic is smelling really yummy and the pan looks dry. Add wine; stir and let it sizzle out. Add 2 1/2 cups of the chicken stock. Bring to a simmer.
- Put a lid on the risotto pot. Transfer both pans to the oven (risotto on top, mushrooms on bottom). Bake for 14-15 minutes. Remove the risotto pot, but let the mushrooms keep roasting – increase to 400 degrees, and bake for another 5-8 minutes, until golden brown. Remove mushrooms from oven.
- Place risotto back over a medium low heat. Slowly add in remaining 1-or-so cups of broth, stirring between additions until nice and creamy. Stir in the Parmesan, butter, lemon zest, lemon juice, and salt. Taste. Taste again. SO SO GOOD.
ROASTED GARLIC AND PORTOBELLO MUSHROOM RISOTTO - COOKBOOKIES
From cookbookies.com
5/5 (1)Total Time 30 minsCategory Main Course, Side DishCalories 232 per serving
- In a large saucepan, combine the vegetable stock and roasted garlic base. Heat over high heat. Once it begins to boil, reduce heat to medium low so that the stock remains hot while cooking the risotto.
- Meanwhile, heat the olive oil in the dutch oven. Once the oil is warm, add the chopped onion. Heat the onions until they are soft and translucent (3-5 minutes).
- Add the arborio rice and chopped portobello mushrooms to the cooked onions. Stir the rice until all of the granules have been coated with the oil. Add the wine to the pot and stir. Cook until the wine has been absorbed.
- Add 1 ladle full of the vegetable stock to the rice and stir. Stir occasionally until the stock has been absorbed. Continue this process of adding one ladle of stock at a time, waiting for the stock to be absorbed. The entire process should take about 25 minutes. Stir the rice frequently to ensure that it doesn't stick to the bottom of your pot.
ROASTED MUSHROOM OVEN RISOTTO - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine ItalianCategory Main/Side, Side DishServings 6Calories 400 per serving
- Place racks in bottom third and middle of oven; preheat to 350°F/180C. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25–30 minutes.
- Meanwhile, heat 2 tbs oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3–5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in a 350F/180C oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16–18 minutes.
- Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
GARLIC-ROSEMARY BUTTER ROASTED CHICKEN ... - MUSHROOM COUNCIL
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ROASTED MUSHROOM AND VERMOUTH RISOTTO - FOOD & WINE
From foodandwine.com
5/5 (4)Category RiceServings 4Total Time 35 mins
- Preheat the oven to 425°. On a rimmed baking sheet, toss the mushrooms with the olive oil, and season with salt and pepper. Spread the mushrooms in an even layer, and roast until golden and crisp, about 15 minutes, tossing halfway through.
- In a large, deep skillet, heat 2 tablespoons of the butter. Add the shallots; cook over moderate heat, stirring, until softened, about 4 minutes. Add the rice, and cook, stirring, until lightly toasted, about 1 minute. Add the vermouth and cook, stirring until the vermouth is absorbed, about 2 minutes. Add 1 cup of the warm broth; cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until it’s nearly absorbed between additions, for 15 minutes.
- Add half of the roasted mushrooms to the risotto. Cook the risotto, adding more broth as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the remaining 2 tablespoons of butter and the Parmesan. Season with salt and pepper. Serve immediately, topped with the remaining half of the roasted mushrooms and more Parmesan.
CREAMY BARLEY RISOTTO WITH ROASTED MUSHROOMS AND CRISPY ...
From true-north-kitchen.com
Cuisine Nordic, ScandinavianTotal Time 1 hr 10 minsCategory DinnerCalories 534 per serving
- Preheat oven to 425 degrees. Toss kale with 1 tablespoon of olive oil and garlic. Massage the oil into the kale with your hands until it darkens in color. Season with salt and pepper and set aside.
- Toss mushrooms with remaining 3 tablespoons of olive oil on a sheet pan lined with parchment paper (for easy clean up). Season with salt and pepper. Transfer pan to oven and roast mushrooms for 30 minutes, stirring halfway through.
- Meanwhile, Combine broth and water in a saucepan over medium high heat and bring to a simmer, Reduce heat to low and keep warm.
- Heat olive oil over medium heat in a large saucepan. Add onion and saute until soft and translucent, about 3-5 minutes. Add garlic and thyme and cook for one more minute. Add barley and cook for an additional 2-3 minutes.
GARLIC MUSHROOM VEGAN RISOTTO - A VIRTUAL VEGAN
From avirtualvegan.com
4.9/5 (7)Total Time 55 minsCategory Entree, Main CourseCalories 579 per serving
- Preheat oven to 400. Brush your foil squares with a little olive oil. Cut the top quarter off each garlic bulb so the cloves inside are exposed.
- Put all ingredients into a food processor or blender and process until smooth. Squeeze the roasted garlic out of it's skin and into the cashew cream. If you squeeze from the base up the little soft cloves will pop out easily. Process once more for 30 seconds or so until smooth and the garlic is combined.
- Put the dried mushrooms in a small bowl and cover with warm water. Soak for at least 15 minutes then squeeze, drain and chop, reserving the liquid as part of the stock.
VEGAN ROASTED MUSHROOM RISOTTO - CUPFUL OF KALE
From cupfulofkale.com
4.3/5 (6)Total Time 1 hrCuisine VeganCalories 338 per serving
- Turn oven on to 180°c. Cut chestnut mushrooms into quarters and place onto a baking tray with a drizzle of vegetable oil, salt, pepper and the garlic cloves (skin on). Place into the oven and start preparing the risotto.
- Dice both onions and fry in some oil on medium heat. Once cooked and translucent add the risotto rice. Mix in with the onion making sure all the risotto is coated and let it slightly fry, and then add in the white wine. Let it simmer and once all the risotto has soaked up the wine you can begin to add the vegetable stock.
- First, check the mushrooms, they wont take long, about 10-15 minutes. Add them to the risotto along with the garlic (it will be all soft and you can squeeze it out the skin), parsley.
- Add the vegetable stock, about a ladle at a time. Continue to stir so that the risotto does not get stuck to the bottom. Repeat this process until all the vegetable stock has gone and/or the risotto has puffed up and is double in size, taste and turn down the heat.
GARLIC AND THYME MUSHROOM RISOTTO RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
- Place dried porcini mushrooms in a medium bowl and cover with 1 1/2 cups boiling water. Let soak for at least 15 minutes. Drain mushrooms, reserving 1 cup of the soaking liquid. Chop mushrooms and set aside.
- Preheat an oven to 400°F. Place wild mushrooms, 4 garlic cloves and thyme sprigs on a baking sheet. Toss with 3 tablespoons olive oil, then sprinkle with salt and pepper. Roast, tossing occasionally, until soft and golden brown (20 - 25 minutes). Discard garlic and thyme sprigs, then season mushrooms to taste with more salt and pepper. Set aside.
- Add mushroom soaking liquid to chicken stock, and bring to a simmer in a medium saucepan over medium heat. Once simmering, reduce heat to low, and keep warm.
- In a large, heavy-bottom pot, warm 1 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the onion along with a pinch of salt, and cook until the onion is tender but not browned (5 to 6 minutes). After 3 minutes add the garlic and chopped thyme. Stir in the rice and cook for 2 minutes, then add the white wine and cook for 1 more minute. Add 1 cup of warm chicken stock and a pinch of salt, and cook, stirring occasionally, until all of the liquid has been absorbed. Continue adding warm chicken stock 1/2 cup at a time, waiting until the stock is absorbed before adding again, and stirring frequently to make sure the bottom doesn’t burn. Continue until the rice is cooked through, but still al dente, about 30 - 35 minutes total. You may not use all of the chicken stock. During the last addition, stir in the chopped porcini mushrooms and 1/2 the roasted mushrooms.
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