Slimmers Wild Mushroom Risotto Food

WILD MUSHROOM RISOTTO

Steps:

• Mushroom Garnish: While stock is simmering, mince the shallot and garlic. (Note: Chef Kaysen minces a whole shallot, but uses only half.) Set aside. Prepare chanterelles by tearing them into smaller pieces, like string cheese. If the chanterelles are very dirty, rinse in a bowl of water and gently wring through a clean dish towel to remove the absorbed water. Set aside. Slice the creminis and set aside. Pluck the tops of the maitakes from the base and set tops aside; add bases to stock (optional). Heat a large skillet over medium-high heat. Add 1 tablespoon oil and as many mushrooms as can fit in one layer. Sauté until mushrooms have just begun to caramelize, 1-2 minutes. Add a pinch of salt, remaining tablespoon of oil, and the butter. Stir and sauté another 1-2 minutes. Add shallots and garlic; stir and sauté for 1-2 minutes. Pull thyme leaves from the stem, roughly chop, and add to mushrooms. Turn off the heat and set the skillet aside.
• Risotto: Peel and trim the onion. Heat the oil in a large pot over medium-high heat; then add onions and a pinch of salt. Stir and cook until onions are translucent, 3-5 minutes. Add rice and stir constantly, until the grains are translucent around the edges, 3-5 minutes. Add wine and cook, stirring constantly, until the liquid is absorbed into the rice. Reduce heat to medium. Add the Mushroom Stock 1 cup at a time, stirring continually after each addition until the rice has absorbed almost all of the liquid before adding the next cup. This should take about 20 minutes total. (Make sure no grains are sticking to the sides of the pot.)
• When the rice has absorbed most of the liquid and has thickened, add ½ cup of the reserved Mushroom Purée and a pinch of salt; stir to combine. (Remaining purée can be frozen for up to 2 months.) Stir in Parmigiano and Pecorino, then turn off heat. Add mascarpone; add more Parmigiano and salt to taste. Stir until combined and creamy.Divide the risotto into 6 serving bowls. Evenly divide warm Mushroom Garnish on top of each. Garnish with a final dusting of grated Parmigiano and serve immediately.
• Set a medium pot over medium heat and add 2 tablespoons olive oil. Clean mushrooms by gently wiping away the dirt with a clean towel. Set aside. Smash and mince the garlic. To the pot, add the minced shallot, garlic, and a pinch of salt. Stir and sweat until translucent, 5 minutes. Meanwhile, roughly chop the mushrooms and add to the pot along with the thyme leaves. Turn heat to high, add the Madeira, and stir to deglaze the pan; continue cooking until the liquid has mostly evaporated (called au sec in French), 5 minutes. Add the water, bring to a simmer, and cook over low heat, uncovered, 30-45 minutes.
• Part 2: After 30-45 minutes, taste the stock and add salt to taste. Pour the stock through a fine-mesh strainer into a large container; add warm water until you have 8 cups of liquid. Set Mushroom Stock aside. In a blender or food processor, puree the solids from the stock )adding a bit of stock as needed). Season to taste with salt and set aside.

WILD MUSHROOM RISOTTO

Steps:

• In a medium pot on medium heat, bring stock to a simmer.
• In a frying pan on medium-high heat, sauté the mushrooms in oil until tender and then set aside.
• In the same frying pan on medium-high heat sauté the onions and garlic, stirring constantly until onions are translucent.
• Reduce heat to medium, add the rice and cook for about 2 minutes. (You don't want to brown the rice, just coat it with the oil.)
• Add the wine and stir until it is absorbed, then pour in the simmering stock 1/2 cup at a time, stirring constantly until the stock is absorbed. (This step will take about 20 minutes, and the rice will be tender but firm to the bite.)
• Once the rice is almost ready, stir in the butter and Parmesan cheese. Just before serving, add the sautéed mushrooms. (Adding the mushrooms in the last stage prevents the risotto from turning grayish in color.) Season with salt and pepper. Top with more Parmesan if desire.

WILD MUSHROOM RISOTTO

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.

WILD MUSHROOM RISOTTO

Steps:

• Coat a large saute pan generously with olive oil and add the smashed garlic cloves. Bring to a medium-high heat. When the garlic cloves have begun to brown and are very aromatic remove and discard them. Add the assorted fresh mushrooms to the pan and season with salt. Saute the mushrooms until they are soft and pliable. Turn off the heat and reserve.
• Using your hand, carefully scoop the porcini mushrooms out of the hot water. (At this point the water should have cooled off significantly. If it is still too hot for your hand, use a slotted spoon.) Pour the top 2/3 of the mushroom water into another container and reserve for use while making the risotto. Discard the bottom third. It contains a lot of sand and dirt from the mushrooms. Puree the rehydrated mushrooms with a little of the reserved mushroom water to make a smooth mushroom paste. This will not look good but it will certainly taste good! Reserve.
• Coat a large saucepot abundantly with olive oil. Add the onions and season generously with salt. Bring the pot to a medium-high heat. Cook the onions, stirring frequently until they are very soft and aromatic but have no color. Add the rice and stir to coat with the olive oil. Cook the rice for 2 to 3 minutes to toast, stirring frequently. Add wine to cover the surface of the rice and stir frequently until it has completely absorbed. Add the reserved mushroom water and then add chicken stock until the liquid has covered the surface of the rice. Stir frequently until the stock has absorbed into the rice. Repeat this process 2 more times. Check for seasoning, you probably will need to add salt.
• During the third addition of stock, add the reserved sauteed mushrooms and 2 tablespoons of the pureed porcini mushrooms. When the stock has absorbed into the rice and the rice is cooked but still "al dente", remove the pot from the heat. Add the butter and cheese and whip until well combined. This will set the perfect consistency of the rice. The rice should flow and not be able to hold its shape and look very creamy. Serve immediately garnished with chives.

BEST WILD MUSHROOM RISOTTO

Steps:

• Bring the broth to a simmer in a small saucepan over medium-high heat. Reduce the heat to low, cover, and keep the stock hot.
• Heat the oil in a large heavy-bottomed saucepan over medium-high heat. Add the onion and saute, stirring frequently with a wooden spoon, for 2 minutes. Add the mushrooms and cook until tender and slightly brown, about 8 minutes. Add the garlic and cook for 2 minutes longer. Add the rice and stir well, about 30 seconds. Add the wine and simmer, stirring constantly, until the liquid is absorbed, 2 to 3 minutes. Add 3/4 cup of the hot broth, reduce the heat to medium, and cook, stirring frequently, until the stock is absorbed. Add the remaining hot broth 3/4 cup at a time, stirring frequently and allowing each addition to be fully absorbed before adding more, until the rice is just tender and the risotto is creamy.
• Stir in the 1/4 cup cheese, the thyme, and the butter. If the rice appears dry, add up to 1/4 cup water to loosen the risotto slightly. Season with kosher salt and pepper to taste.
• Sprinkle with cheese and chives or parsley.

WILD MUSHROOM RISOTTO

Steps:

• In a small bowl, cover dried mushrooms with 1 1/2 c boiling water and allow to soak for 30 minutes.
• Remove mushrooms and rinse well. Chop and set aside.
• Strain soaking liquid through a very fine mesh strainer or cheesecloth to remove any grit.
• Add liquid to chicken stock and bring to a simmer in a small saucepan; keep warm over low heat.
• Heat oil in a non-stick frying pan over medium heat.
• Add shallots, onions 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 wine; cook 30 seconds or until wine is nearly absorbed stirring constantly.
• Begin adding hot stock, about 1/2 cup at at time stirring continuously until th rice absorbs almost all the stock, and then add another cup.
• Continue to add broth and stir until all stock is added and rice is tender, but still firm to the bite.
• Add cheese, cream, salt and pepper; cook 2 minutes.
• Remove from heat and top with chives.

RISOTTO - SHRIMP AND WILD MUSHROOM

Steps:

• Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper.
• Heat oil over medium high heat.
• Add shrimp, cook 3-4 minutes, stirring frequently.
• Remove shrimp from pan and set aside.
• Add mushrooms to pan and cook 4-5 minutes until browned.
• Remove mushrooms from pan and set aside.
• Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes.
• Add rice, and stir for 2-3 minutes.
• In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot.
• Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes.
• Add 1 cup of hot broth at a time, until almost all liquid is absorbed.
• Rice should be tender, 25-30 minutes.
• Add peas, shrimp and mushrooms to last 5 minutes of cooking.
• Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.

RISOTTO WITH DRIED WILD MUSHROOMS

Steps:

• Heat stock to boiling, remove from heat and add dried mushrooms. Let stand for 15 minutes, strain mushrooms, and reserve liquid. Chop mushrooms roughly.
• Heat oil in a large saucepan and add the onions and garlic.Saute gently for 2-3 minutes.
• Stir in rice and coat with the oil. Pour in the wine and simmer, stirring, until the liquid is absorbed.
• Stir in mushrooms. Add reserved stock by the ladleful, stirring until the liquid is absorbed and continue in this way until all the stock is absorbed and the rice is plump and tender.
• Add the green onions, cheese and cream. season to taste with salt and pepper.

WILD MUSHROOM RISOTTO

Steps:

• Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.
• Melt 3 tbsp butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.
• You may not need to use all the broth.