Creamy Mushroom Risotto Recipes

MUSHROOM RISOTTO

Steps:

• Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
• Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
• Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
• Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
• Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
• Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
• Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
• Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
• Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

MUSHROOM RISOTTO

Steps:

• In a saucepan, warm the broth over low heat. Keep warm while cooking.
• Warm 2 tablespoons olive oil in a separate large saucepan over medium high heat.
• Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and the liquid, and set aside.
• Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute.
• Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
• Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

CREAMY MUSHROOM RISOTTO

Steps:

• Warm the broth in the microwave.
• Add olive oil and mushrooms to a pan over medium-high heat. Cook until mushrooms are softened, about 5 minutes. Set aside.
• Add butter and onions to a saucepan, cook until tender, about 3-4 minutes. Stir in rice and cook until rice starts to lightly brown, about 5 minutes.
• Add wine and cook until evaporated while stirring. Add warmed broth ½ cup at a time stirring until evaporated after each addition. This will take about 20 minutes.
• Stir in mushrooms with any juices, parmesan cheese (reserve a couple of tablespoons for garnish) and parsley. Taste and add salt & pepper as needed. Garnish with fresh herbs as desired.

MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
• Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
• When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.

CREAMY MUSHROOM RISOTTO

Steps:

• Place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. Remove with a slotted spoon, and gently squeeze dry with paper towels. Chop mushrooms, and set aside.
• Scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
• In a saucepan over medium heat, bring the stock to a gentle simmer.
• Heat butter and olive oil in a large pot over medium heat. Stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. Gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. Season with salt and pepper. Stir in thyme and basil to taste.
• Pour in the mushroom soup mixture, stirring until absorbed. Gradually add 1/3 stock, stirring until liquid is absorbed. Continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. It should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

ULTRA CREAMY MUSHROOM RISOTTO RECIPE

Steps:

• Clean mushrooms by wiping with dry paper towel. Remove mushroom stems then coarsely chop them and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces).
• Pour broth into a 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf and soy sauce. Bring to a boil then reduce to simmer. Cook at a low simmer, uncovered, for 30 minutes. Strain stock and discard the stems, thyme and bay leaf. You should have about 6 cups broth; if not, add water or more stock.
• In 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion then cook for 5 minutes. Stir in the rice and cook for 1 minute. Pour in the wine then cook until reduced by half.
• Add a 1/2 cup of the mushroom infused stock and cook over medium-high heat, stirring constantly, until the rice has absorbed liquid. Repeat this until 5 to 5 1/2 cups of broth has been added and the rice is cooked, but slightly chewy.
• Stir in the cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.
• To make fried sage leaves, in 8-inch skillet, heat the olive oil over medium-high heat. Add sage leaves, a few at a time, in single layer; fry 15 seconds, but do not brown. Transfer leaves from skillet to paper towels and sprinkle with pinch of salt.
• Serve risotto in individual shallow bowls. Top each with a few sage leaves and parmesan cheese shavings.