Beef Tender Tip And Wild Mushroom Risotto Recipe 4

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BAKED WILD MUSHROOM RISOTTO



Baked Wild Mushroom Risotto image

This sophisticated side dish is sure to impress all your holiday guests - from Aran Goyoaga of Canelle et Vanille.

Provided by Reynolds Kitchens

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 8

Number Of Ingredients 15

¼ cup olive oil
1 leek, thinly sliced
1 small yellow onion, diced
Salt to taste
1 pound wild or cultivated mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 ½ cups Arborio rice
½ cup dry white wine
2 tablespoons balsamic vinegar
6 cups vegetable or chicken broth
Salt and ground black pepper, to taste
1 ounce finely grated Parmesan cheese
4 sage leaves, finely chopped
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
  • Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
  • Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

Nutrition Facts : Calories 299.1 calories, Carbohydrate 45.1 g, Cholesterol 3.1 mg, Fat 8.2 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 455.1 mg, Sugar 4.4 g

BEEF TENDER TIP AND WILD MUSHROOM RISOTTO RECIPE - (4/5)



Beef Tender Tip and Wild Mushroom Risotto Recipe - (4/5) image

Provided by LKovac

Number Of Ingredients 14

10 to 12 oz beef tenderloin cut into strips
4 tablespoons extra virgin olive oil
2 shallots minced
4 tablespoons roasted garlic puree
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
4 tablespoons butter
1 1/2 cups carnaroli or Arborio rice
1 cup sherry or white wine
3 cups mixed wild mushrooms of choice (chanterelles, portabello, shitake, oyster, or porcini)
8 cups hot beef broth (low sodium is best)
1/4 cup demi glace (optional)
1/2 cup parmesan cheese
1/4 cup chopped chives

Steps:

  • Heat a deep sided, stainless steel braising pan or stockpot to make your risotto. Using 2 tablespoons of the olive oil, sear the beef tender pieces until slightly brown but not fully cooked, about 2 minutes. Remove the beef and place on a plate to cool. Add the remaining oil, butter, shallots, and garlic puree to the pan and cook for 3 minutes over medium heat. Add the rice and cook until the rice kernels are translucent, about 3 minutes. Deglaze with sherry or white wine. Add the mushrooms and put the lid on the pot for 3 minutes. This will reduce the volume of the mushrooms in the pot as the water is released. In a separate pot heat the beef stock to boiling. Add the stock one ladle at a time to the rice, stirring continuously. The rice will take about 15 to 18 minutes to cook over medium heat. The rice should be "el dente" or cooked but still firm to the tooth. When the rice is just completed, add the demi glace, beef pieces, and cheese. Stir well and allow to rest for 5 minutes off any direct heat. Serve immediately and garnish with a little extra cheese and chopped chives.

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