Savory Fat Free Mushroom Risotto Food

MUSHROOM RISOTTO

Steps:

• Place the water and dried mushrooms in a small pot, and simmer over low heat (covered) for 20 minutes.
• Heat the stock in a medium pot until steaming.
• Drizzle the olive oil into a large pot and place over medium heat.
• Saute the onion in the hot oil until slightly softened, then add the fresh mushrooms and rice, season with a pinch of salt and pepper, and stir.
• Cook the mixture for a few mintues, stirring, until the rice starts to look translucent around the edges.
• Stir in the wine, allowing the mixture to simmer.
• When most of the liquid has been absorbed, stir in the dried mushroom/water mixture.
• Add the parmesan rind and the rosemary.
• Allow the mixture to cook, stirring, until most of the liquid is absorbed, then add one ladle of hot stock.
• Continue to cook, stirring, adding more stock once the last addition has been mostly absorbed.
• When all the stock has been added, taste the risotto (the rice should be firm: not hard or chalky and not too mushy*), season as needed, and stir in the cream.
• Serve the mushroom risotto in bowls, garnished with grated parmesan, a drizzle of truffle oil, and a pinch of fresh herbs.

SAVORY FAT FREE MUSHROOM RISOTTO

Steps:

• In a large stockpot, saute mushrooms in 1/2 cup veggie broth until softened
• Add 3 cups Veggie Broth and bring to a simmer
• Keep broth on low heat while preparing Risotto
• In a separate pan, saute celery, onion, and garlic in a splash of broth until softened
• Turn heat up to medium (4 on my electric stovetop) and add rice
• Stir continuously for about 1-2 minutes until sizzling
• Add wine and continue to stir until liquid is absorbed
• Add a ladle (or two) of broth and continue stirring until liquid is absorbed
• Repeat previous step until about 1/2 cup broth is left
• Add spinach, basil, and vinegar to remaining broth and add to Risotto
• Stir until thick and creamy
• Remove from heat and fold in chopped Tomato

WILD MUSHROOM RISOTTO

Steps:

• Place dried porcinis and stock or broth in a saucepan and bring stock to a boil. Reduce heat to low and simmer.
• In a large skillet, heat oil and butter over medium to medium high heat. Add shallots and saute 2 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add Sherry and cook the liquid completely absorbed. Add several ladles of hot stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed.
• Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store any remaining liquids if there are any.
• The ideal total cooking time for perfect risotto is 22 minutes. The consistency should be creamy.
• Stir in thyme and a few handfuls of grated cheese. Season your risotto with salt and pepper to your taste. Serve creamy mushroom risotto from the hot pan with warm, crusty whole grain breads.

MUSHROOM RISOTTO

Steps:

• Stir together all ingredients, except Parmesan, in slow cooker.
• Cook on high, stirring every 30 minutes for 2 hours.
• Check consistency. Continue to cook, stirring every 10 to 15 minutes for 30 minutes to 1 hour. Be careful not to overcook risotto. (Rice should be al dente, not mushy.)
• Stir in Parmesan before serving.