Szechuan Shiitake Risotto Food

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CARAMELIZED SHIITAKE MUSHROOM RISOTTO



Caramelized Shiitake Mushroom Risotto image

Easy-to-make vegan risotto infused with sautéed shallot and caramelized shiitake mushrooms! Hearty, flavorful, and incredibly satisfying.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 12

3 1/2 - 4 cups vegetable broth ((or store-bought))
2 Tbsp avocado or olive oil ((if avoiding oil, sub water))
3/4 cup thinly sliced shallot
1/4 tsp each sea salt and black pepper
2 cups sliced Shiitake mushrooms, hardy / woody stalked removed ((or other similar mushroom))
1 Tbsp coconut aminos ((or tamari // soy sauce))
1 Tbsp chopped fresh thyme ((or sub dried))
1 cup arborio rice ((works best here - we recommend not subbing other grains))
1/4 cup dry white wine ((or omit))
1/4 cup vegan parmesan cheese ((plus more for serving // or sub nutritional yeast))
Fresh chopped parsley
Vegan Parmesan Cheese

Steps:

  • In a medium saucepan, heat vegetable broth over medium heat. Once simmering, reduce heat to low to keep warm.
  • In the meantime, heat a large pan* over medium heat. Once hot, add oil and shallot and season with a pinch of salt and pepper. Sauté for 3-4 minutes - stirring frequently. Then add mushrooms and coconut aminos and continue sautéing until the mushrooms are golden brown and caramelized. Optional: remove some of the shiitake mushrooms from the pan and reserve for serving - not necessary, but it makes a nice garnish.
  • Add the thyme and arborio rice and cook for 1 minute, stirring occasionally. Then add dry white wine and stir gently. Cook for 2 minutes or until the liquid is mostly absorbed.
  • Using a ladle, add warmed vegetable stock 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer (adjust heat as needed). You want the mixture to be cooking consistently but not boiling or it can get gummy and cook too quickly.
  • Continue to add vegetable stock 1 ladle at a time, stirring to incorporate, until the rice is 'al dente' - cooked through but still has a slight bite. This whole process should take about 15-20 minutes.
  • Once the rice is cooked through and al dente, remove from heat and add vegan parmesan cheese. Stir to coat (see photo). Taste and adjust flavor as needed, adding sea salt and pepper to taste or more vegan parmesan to enhance the cheesiness. If dry at this point, add a little more warmed broth.
  • To serve, divide between serving bowls and top with reserved mushrooms, additional vegan parmesan cheese, and a sprinkle of fresh parsley (all optional).
  • Best when fresh, though leftovers will keep covered in the refrigerator for 4-5 days or in the freezer up to 1 month. Reheat on the stovetop with additional (warmed) vegetable broth until hot.

Nutrition Facts : ServingSize 1 serving, Calories 315 kcal, Carbohydrate 47 g, Protein 8.9 g, Fat 10.9 g, SaturatedFat 1.4 g, Sodium 836.1 mg, Fiber 3.4 g, Sugar 4.6 g

SHIITAKE & THYME MUSHROOM RISOTTO



Shiitake & Thyme Mushroom Risotto image

Creamy plump arborio rice with black jewels of punchy shiitake is enough to bring delight to any mushroom lover. Comforting, easy and adds something a little different to your average mushroom rice. The earthiness of of these dried mushrooms add a wonderful depth - give it a go!

Provided by Nat-a-Cake

Time 1h20m

Yield Serves 3

Number Of Ingredients 13

1 yellow onion, diced
1 garlic clove, chopped
300g arborio rice
40g dried shiitake mushrooms
1 glass of white wine
1L chicken stock
Coarse black pepper
Red pepper flakes
Wild mushroom powder
Few sprigs of dried thyme
Knob of butter
50g Grated mature cheddar
Truffle oil of any kind

Steps:

  • Firstly, rehydrate the shiitake mushrooms in 300ml of boiling water and leave to sit for 40 minutes. In the meantime you can prep the other ingredients. Once the mushrooms have softened, remove from the water (do not discard the stock) and squeeze out any excess liquid, pat dry with a paper towel and rough chop.
  • Heat a few glugs of olive oil in a large heavy based pan on a medium to high heat, once hot, add the shiitake mushrooms along with a pinch of red pepper flakes. Fry for 5-8 minutes or until golden and add the chopped garlic for the final minute. Transfer the mushrooms to a dish as these will be added to the risotto later.
  • Using the same pan fry off your onion with a knob of butter, add salt, a generous pinch of coarse black pepper and a quarter teaspoon of the wild porcini powder. Stir until the onion is softened then tip in the risotto rice along with the glass of wine. Turn up the heat and let the liquid reduce down until absorbed then holding a sieve over your pan pour in the reserved mushroom stock. This will catch any sediment that has fallen to the bottom of of your jug.
  • Add a few sprigs of dried thyme, dried thyme is more powerful in flavour so add a little and taste as you go. Adjust the heat to medium and let the stock cook down till mostly absorbed, keep stirring the rice so it remains loose and creamy. Now add the chicken stock bit by bit, add approximately half a cup or so at a time and again cook through until mostly absorbed stirring all the while. Repeat this process until the risotto rice is cooked through but still retains a bite, you may not need all of the chicken stock.
  • Towards the end of cooking return the shiitake mushrooms to the pan and fold through until warm. Turn off the heat and add 50g of grated mature cheddar and a swirl of truffle oil, mixing until the cheese is melted. This is now ready to serve.

SZECHUAN SHIITAKE RISOTTO



Szechuan Shiitake Risotto image

Yield Serves 4

Number Of Ingredients 8

2 tablespoons Szechuan peppercorns
2 14 1/2-ounce cans beef broth
1 ounce dried shiitake mushrooms, stemmed
2 tablespoons (1/4 stick) butter
1/3 cup minced shallots
3/4 cup arborio or medium-grain white rice
1/4 cup dry wine
1 tablespoon low-sodium soy sauce

Steps:

  • Heat peppercorns in medium saucepan over high heat 1 minute. Add broth and mushrooms and bring to boil. Cover, remove from heat and steep 30 minutes. Transfer mushrooms to bowl. Strain broth. Thinly slice mushrooms.
  • Melt butter in heavy medium saucepan over medium heat. Add mushrooms and shallots; sauté 3 minutes. Stir in rice. Mix in wine and soy sauce and bring to boil. Add all but 1/2 cup broth. Simmer uncovered 20 minutes, stirring occasionally. Continue cooking until rice is tender and mixture is creamy, adding remaining 1/2 cup broth if necessary to make creamy, stirring occasionally, about 5 minutes longer. Season with salt and serve.

ASPARAGUS RISOTTO WITH SHIITAKE MUSHROOMS



Asparagus Risotto With Shiitake Mushrooms image

This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe itself, though! Recipe By :Michael Chiarello

Provided by Aunt Cookie

Categories     Short Grain Rice

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 15

4 cups chicken stock
1 bunch asparagus, about 1 pound
1/4 cup extra virgin olive oil
2 cups sliced shiitake mushrooms
salt & freshly ground black pepper
1 cup finely chopped onion
1 tablespoon minced garlic
1 cup arborio rice
1/2 cup dry white wine
1 1/2 teaspoons finely chopped fresh thyme
1 tablespoon unsalted butter
1/4 cup coarsely grated Fontina cheese
3/4 cup freshly grated parmesan cheese
1 1/2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Pour the stock into a saucepan, place over high heat, and bring to a boil.
  • Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
  • Add the asparagus ends to the stock, reduce the heat to low, and simmer gently until the stems are tender, about 7 minutes.
  • Dip out and discard the stems.
  • Slice the spears 1/4 inch thick on the diagonal.
  • Set aside.
  • Heat the olive oil in a heavy medium saucepan over medium-high heat until hot.
  • Scatter in the mushrooms and do not move them until they begin to brown, about 1 minute.
  • Then season with salt and pepper, and sauté until brown, about 5 minutes.
  • Remove to a plate.
  • Lower the heat to medium, add the onion, season lightly with salt, and cook until soft but not brown, about 2 minutes.
  • Add the garlic and cook briefly.
  • Add the rice and stir until the grains look pearly white, about 2 minutes.
  • Add the wine, if using, and cook until the pan is nearly dry.
  • Adjust the heat so the rice cooks at a slow simmer.
  • Add 1/2 cup of the stock, stir, and cook until the pan is nearly dry again.
  • Season lightly with salt and pepper now so the flavor permeates the rice.
  • Add another 1/2 cup of the stock and continue to stir and cook, adding stock as necessary, until the rice is three-fourths cooked, about 15 minutes.
  • Stir in the thyme, mushrooms, and sliced asparagus tips.
  • Continue to cook until the rice is al dente and the asparagus is bright green and just tender, about 4 minutes longer.
  • Remove from the heat and stir in the butter, Fontina cheese, 1/2 cup of the Parmesan cheese, the parsley and the lemon zest, if using.
  • Taste for seasoning.
  • Dust with Parmesan before serving.
  • Pass more cheese at the table.

SHIITAKE MUSHROOM RISOTTO



Shiitake Mushroom Risotto image

Try a truly simple and elegant dish with this Shiitake Risotto. This Shiitake Risotto recipe will have your family asking for it again and again! Tender mushrooms set this risotto dish off perfectly.

Provided by My Food and Family

Categories     Recipes

Time 45m

Yield 6 servings

Number Of Ingredients 8

2 Tbsp. oil, divided
1/2 lb. shiitake mushrooms, thinly sliced
1 onion, finely chopped
1 tsp. minced fresh thyme
1 cup Arborio rice
1/3 cup dry white wine
3 cups fat-free reduced-sodium chicken broth, warmed, divided
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat 1 Tbsp. oil in medium nonstick skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, 5 to 7 min. or until tender. Remove from skillet.
  • Heat remaining oil in same skillet. Add onions; cook 3 min. or until onions are crisp-tender, stirring frequently. Stir in rice; cook 1 min. Add wine; cook and stir 2 min. or until wine is absorbed. Reduce heat to medium-low.
  • Add 1/2 cup broth; cook, stirring frequently, 3 min. or until absorbed. Repeat with remaining broth, cooking after each addition until broth is absorbed and adding mushrooms and thyme with the last addition of broth. Remove skillet from heat. Stir in cheese.

Nutrition Facts : Calories 310, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 9 g

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