MUSHROOM RISOTTO
For an elegant main course, try Tyler Florence's Mushroom Risotto, loaded with portobellos, creminis and dried porcinis for maximum mushroom flavor.
Provided by Tyler Florence
Categories side-dish
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the chicken broth in a medium saucepan and keep warm over low heat.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes. Add the fresh mushrooms, herbs and butter. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in1 cup of warm chicken broth. Season again with salt and fresh cracked pepper. Saute 1 minute then remove from heat and set aside.
- Coat a saucepan with remaining 2 tablespoons of oil. Saute the remaining 1/2 onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, 1 minute. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
- Now, with a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy. Transfer the mushrooms to the rice mixture. Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.
CREAMY RISOTTO
Don't fear the risotto; this creamy restaurant favorite is easy enough, if you follow our simple steps.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat oil over medium heat. Saute onion until tender, about 5 minutes. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute. Season with salt. Gently heat broth; keep warm.
- Add about 1 cup of warm broth. Cook, stirring frequently, until absorbed. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed, about 25 minutes total. The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream.
- Remove pan from heat. Stir in Parmesan and butter; season with salt and pepper. Serve immediately (risotto will continue to thicken as it sits). Garnish with thyme leaves, if desired.
MAGNIFICENT 1ST PRIZE RISOTTO
This recipe was part of what helped me win a cooking competition at school against 7 other people. I got it out of an excellent appetizer book and continue to make it!! Excellent served with any meal. (VEGETARIANS CAN SUBSTITUTE VEGETABLE STOCK FOR CHICKEN STOCK)
Provided by Mallina Cashew
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring stock to a boil, then reduce to a low simmer.
- Ladle a little stock into a small bowl; add the saffron threads and let infuse.
- Melt 4 tablespoons of butter in a large sauce pan until foaming.
- Add onions, stirring frequently, and cook for 2 minutes, then add garlic and cook for 1 more minute.
- Cook only until softened, not brown.
- Add the rice and stir until the grains start to swell and burst; then add a few ladles of stock, saffron liquid, and salt and pepper to taste.
- Stir over low heat until liquid has beed absorbed.
- Keep adding stock, letting the rice absorb the liquid before adding more.
- STIR CONSTANTLY Test frequently just for the hell of it!
- After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy.
- Take off heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted.
- Season to taste.
- Transfer to serving plates and serve hot.
- Sprinkle remaining parmesan cheese.
- ENJOY!
Nutrition Facts : Calories 445.8, Fat 25.3, SaturatedFat 14.4, Cholesterol 69.2, Sodium 939.2, Carbohydrate 34.5, Fiber 0.5, Sugar 6.2, Protein 19.3
CREAMY MUSHROOM RISTOTTO
Enjoy this amazing creamy mushroom risotto recipe, it has never been easier to cook the risotto. Simply follow step by step instructions and you will have dinner ready in 25 minutes. Delicious creamy risotto is so easy to make and loved by all ages! If you love the recipe share it with your friends!
Provided by Daniele
Categories Main Course
Number Of Ingredients 12
Steps:
- Pour the stock in a pot, add chopped dry porcini mushrooms and bring to simmer.
- In a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on a low heat and cook until the onions are translucent
- Then increase the heat and add the rice. Steer constantly, it is important that every rice grain is coated with the hot oil and toasted.
- After about 1 minute, the rice will turn from white in colour to a translucent yellowish, now pour the wine and steer.
- Once the wine (and the alcohol) is evaporated start adding the hot stock one ladle at the time.
- Steer the rice regularly adding stock every time is drying up.
- While the rice is cooking, in a separate frying pan, pour the remaining oil and add the garlic finely chopped, once golden, add the roughly chopped mushrooms and half of the chopped parsley and season slightly.
- During the cooking, the mushrooms will release some water, it is important to evaporate as much as possible as this will intensify the flavour.
- Once this is achieved remove from the heat and set aside.
- After about 17/18 minutes the rice should be almost ready, it should be cooked but have still a bite in the centre. At this point, remove from the heat, add the sauté mushrooms, the remaining chopped parsley, the butter and the grated Parmesan. Steer well, until all ingredients are amalgamated, cover and let it rest for one minute before serving.
THE BEST RISOTTO
With relatively few ingredients (none of them being cream), the success of a classic creamy risotto depends largely on technique. We've tested all the methods and narrowed it down to a few easy-to-follow steps that will help you achieve perfectly cooked Italian-style rice every time. This basic recipe is delicious on its own and makes a wonderful base to add your favorite vegetables or protein.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Warm the chicken stock in a medium saucepan over medium-low heat, cover and keep warm while you make the risotto.
- Heat the olive oil in another medium saucepan over medium heat until shimmering. Add the shallot, garlic, 1/2 teaspoon salt and about 10 grinds of black pepper and cook, stirring occasionally, until the vegetables are softened, 3 to 4 minutes. Add the bay leaves and 3 tablespoons butter, stirring until the butter has melted, about 1 minute.
- Add the rice and toast, stirring only once, until it smells nutty and starts to turn light golden brown, 3 to 4 minutes.
- Pour in the wine and simmer, stirring occasionally, until it has evaporated completely, 2 to 3 minutes.
- Ladle one cup of the warm stock into the rice and cook, stirring gently without stopping, until the rice has absorbed the liquid, 2 to 3 minutes (you will know it's time to add more stock when you move the rice aside and no liquid pools in the center).
- Repeat this process, adding more stock a ladleful at a time, until the rice is al dente, 17 to 19 minutes. Discard the bay leaves. (You may have a little stock left over. If so, refrigerate in an airtight container for up to 1 week.) If you prefer your risotto on the saucier side, add more stock 1/4 cup at a time until the desired consistency is reached.
- Stir in the Parmesan, the remaining 2 tablespoons butter, 1 teaspoon salt and a few more grinds of black pepper and serve with more Parmesan, if desired.
EASY PARMESAN "RISOTTO"
Steps:
- Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.
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- Combine 1 Tbsp. salt and 10 cups water in a medium stockpot. Bring to a very bare simmer over medium heat.
- Meanwhile, heat oil in a 6-qt. Dutch oven over medium. Cook onion and a pinch of salt, stirring frequently, until onion is translucent and starting to soften, 6–8 minutes. Add ½ cup water and cook, stirring often, until water evaporates and onion is sizzling in oil and completely tender, about 5 minutes. (Adding the water allows the onion to cook gently and thoroughly without taking on any color.) Taste onion; if it’s still firm at all, add another splash of water and continue cooking until meltingly soft.
- Add rice and stir well to coat with oil. Cook, stirring constantly, until grains of rice are translucent around the edges and they make a glassy clattering sound when they hit the sides and bottom of pot, about 5 minutes. Coating the grains with oil before adding any liquid helps the rice cook evenly so that the outside does not become mushy before the center is tender. Add wine and another pinch of salt. Bring to a simmer and cook, stirring occasionally, until wine is completely evaporated, about 2 minutes.
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- Pink beet risotto with goat cheese and carrot sauce, at Oasis. The 5 sauciest lasagna spots in Tel Aviv. The best dishes in Israel for under 50 shekels. Best spots for late-night eating in Israel.
- Lemon risotto with saffron, at Il Pastaio. The place: Il Pastaio has been a fixture on the Tel Aviv food scene for three generations, from grandfather to grandchild.
- Porcini mushroom risotto, at Sardinia. The place: Chef Roei Sofer currently runs the glitzy, luxurious Bindella restaurant on Montefiore Street. Sardinia is the antithesis of that establishment – an Italian restaurant (covering Rome and all points south) that put Sofer back on the map about two years ago, after a spell out of the limelight.
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- Heat up the stock in a medium saucepan and keep at a low simmer on your back burner.In a second large heavy bottomed skillet, heat up 1 tablespoon butter over medium high heat until it starts to foam and turn brown, then add 2 tablespoons olive oil and the mushrooms. Let sear without moving for 2-3 minutes, then add 2/3 of the crushed garlic and a generous pinch of salt and pepper. Reduce the heat to medium and cook, tossing occasionally, until deeply brown and caramelized. Remove and set aside. Note: if your skillet is on the smaller side, you may need to do this in two batches.
- In the same skillet over medium heat, heat another tablespoon of butter until it foams and turns golden (but not burnt). Add the shallots and remaining garlic and cook, stirring, until soft. Deglaze with the wine, scraping the bottom of the pot with a wooden spoon or spatula. Reduce the wine until mostly evaporated.
- Stir in the rice and toast until the edges start to look translucent but the center of the grains are still opaque, 1-2 minutes.
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