Barefoot Contessa Wild Mushroom Risotto Recipes

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.

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

INA GARTEN 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:

• In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion.
• Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed.
• Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes.
• Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1-cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/2 cup of the Parmesan until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. Serve immediately.

SAUTEED WILD MUSHROOMS

Steps:

• Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
• Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.

BAREFOOT CONTESSA'S BUTTERNUT SQUASH RISOTTO

Steps:

• Preheat the oven to 400 degrees F.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
• You should have about 6 cups.
• Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Roast for 25 to 30 minutes, tossing once, until very tender.
• Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan.
• Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
• Add the rice and stir to coat the grains with butter.
• Add the wine and cook for 2 minutes.
• Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
• Continue to add the stock, 2 ladles at a time, stirring every few minutes.
• Each time, cook until the mixture seems a little dry, then add more stock.
• Continue until the rice is cooked through, but still al dente, about 30 minutes total.
• Off the heat, add the roasted squash cubes and Parmesan.
• Mix well and serve.