Dried Porcini And Shiitake Mushroom Risotto Easy Recipes

CARAMELIZED SHIITAKE MUSHROOM RISOTTO

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.

MUSHROOM RISOTTO

Steps:

• Bring water, dried porcini mushrooms, and peppercorns to a boil in a medium pot. Reduce heat, and simmer gently for 1 hour. Strain stock (you should have 7 to 8 cups); discard solids. Return to pot; cover to keep warm.
• Melt 3 tablespoons butter in a large saucepan over medium-high heat. Cook mixed mushrooms until tender and slightly browned all over, about 3 minutes; transfer to a plate.
• Melt 3 tablespoons butter in saucepan over medium heat. Cook onion until tender and translucent, about 5 minutes. Season with salt. Stir in rice, and cook until coated, 1 to 2 minutes. Add wine, and cook until almost completely absorbed, 3 to 4 minutes.
• Ladle 1 cup reserved stock over rice, and cook, stirring constantly with a wooden spoon, until almost completely absorbed. Continue adding stock, 1 cup at a time, stirring constantly and waiting for each addition to be almost completely absorbed before adding the next, until grains are al dente but not crunchy, about 30 minutes. (You'll probably only use 6 to 7 cups stock. Add remaining stock to loosen the risotto, if desired.)
• Remove from heat, and season with salt and pepper. Stir in remaining 2 tablespoons butter and the grated Parmesan. Top risotto with sauteed mushrooms (reheat if necessary), and garnish with shaved Parmesan.

SHIITAKE AND BABY BELLA MUSHROOM RISOTTO

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Stir in shallot and cook for 30 seconds, then add shiitake and cremini mushrooms, and cook until they begin to brown. Stir in 2 tablespoons butter and Arborio until rice is well coated in oil; reduce heat to medium, and cook until the shallot and mushrooms have turned golden brown.
• Pour in white wine, and simmer until evaporated, stirring constantly. Season with thyme, celery salt, salt, and pepper. Reduce heat to medium-low; pour in 1/3 of the hot vegetable stock, and cook until evaporated, stirring constantly, about 7 minutes.
• Pour in another third of the vegetable stock, and continue to stir until evaporated. Repeat once more with the remaining third of stock. Stir constantly until the rice is tender and creamy. Add hot water if needed to continue cooking until the rice has softened.
• Stir in butter, Parmesan cheese, and chopped parsley before serving.

TRUE ITALIAN PORCINI MUSHROOM RISOTTO

Steps:

• Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop.
• Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm.
• Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes.
• Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes.
• Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes.
• Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

RISOTTO WITH PEAS & PORCINI

Steps:

• Put the porcini and shiitake mushrooms in a medium heatproof bowl. Pour in 2 cups boiling water and weight down the mushrooms with a small plate so they are submerged. Soak until they're plumped and softened, about 20 min. Use a slotted spoon to transfer the mushrooms to a cutting board, squeezing any excess liquid from the mushrooms back into the soaking liquid. Let cool. Remove and discard any tough stems. Coarsely chop the mushrooms. Strain the soaking liquid through a coffee filter or paper towel set in a sieve and reserve.
• In a medium (3-quart) saucepan over medium heat, heat the chicken broth with all the mushroom soaking liquid. In another medium saucepan over medium heat, melt the butter. Add the onion and a sprinkling of salt, and cook, stirring occasionally, until soft and lightly browned, 5 to 7 min.
• Add the rice and cook, stirring, for 1 min. Add the mushrooms and cook, stirring, for 1 min. Add the wine and cook, stirring, until almost completely reduced, about 1 min. Add 1 cup of the hot broth and cook, stirring frequently, until the broth is almost completely absorbed. Adjust the heat as needed to maintain a gentle simmer. Continue adding the broth 1 cup at a time and stirring frequently until absorbed, until the rice is tender but still toothsome (taste a few grains), 20 to 24 min. from when the first cup of broth is added. You might not need to use all of the broth. Or, if the rice still seems fairly firm when you add the last of the broth, heat and use more chicken broth as needed. Stir in the peas, Parmigiano, vinegar, and half of the mint and thyme. Season the risotto with salt and pepper to taste and serve immediately, garnished with a sprinkling of the remaining mint and thyme.

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 WITH SHIITAKE, CREMINI, AND DRIED PORCINI

Steps:

• SAUTEED MUSHROOMS
• First, soak dried Porcini mushrooms into a glass of water. Meanwhile, Porcini are becoming soft, peel and crush the garlic and mince the onion. Now, place a saucepan over medium/low heat and melt 2 tbsp of butter, then saute onion and garlic until very soft and translucent.
• Meanwhile, onion and garlic are cooking, Brush Cremini and Shiitake mushrooms discarding any trace of dirt, then cut them into chunks. Now, raise the Porcini saving the water and squeeze them gently between two towel paper. When the onion and garlic are soft, pour the mushrooms into the pan and saute over medium heat 10 minutes, stirring frequently. Finally, pour the sauteed mushrooms into a covered bowl.
• MUSHROOM RISOTTOCombine the broth with the water used to soak dried porcini, and bring it to simmer.In the same saucepan, we used to saute the mushrooms, melt another tbsp of butter, then saute the rice a couple of minutes over medium heat, stirring continuously. This step is essential to protect any grain of rice with a film of butter, and permit them to save their shape after cooked. After that, pour the sauteed mushrooms and enough simmering broth to cover the rice ½ inch above the rice. Stir well to combine all the ingredients, then set the heat in order to let the mushroom risotto gently simmer. When the rice will adsorb almost all the liquid, add more broth a lattle at time.
• "MANTECATURA" AND FINAL STEPSCook risotto until "al dente", then bring the saucepan far from the heat and pour immediately 1 tbsp of very cold butter and 4 tbsp of Parmigiano Reggiano. Stir the rice energetically and cover with a lid. This step is called in Italian "mantecatura". Let the rice rest 3 minutes, then add 1 yolk, 1 pinch of black pepper and the minced parsley. Finally, stir well one more time and serve mushroom risotto immediately, creamy but not watery.

DRIED WILD MUSHROOM RISOTTO

Steps:

• Soak the dried mushrooms in 1 cup warm water for 30 minutes, then lift them out and strain the liquid. Finely chop the mushrooms. Add the soaking liquid to the mushroom stock in a large saucepan. Bring to a simmer.
• Heat the butter in a wide soup pot, add the diced shallots, and cook over medium heat until soft and translucent, 3 to 5 minutes. Add the rice and cook, stirring frequently, for 1 minute. Add the mushrooms and wine and simmer until the wine is absorbed, stirring a few times, then add 2 cups stock, cover and cook at a lively simmer until it's absorbed. Begin adding the stock in 1/2 cup increments, stirring constantly until each addition is absorbed before adding the next. When the rice is cooked, stir in the parsley, cheese, and an additional 1 or 2 tablespoons of butter. Taste for salt and season with pepper.
• Soak porcini in a bowl of warm water for 30 minutes. Set aside.
• Heat oil in a soup pot. Add the onion, carrots, and celery. Saute over medium-high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen juices that have collected there. Add porcini, soaking liquid, remaining ingredients and 9 cups of water. Bring to a boil, then lower heat and simmer, partially covered, for 45 minutes. Strain.

DRIED PORCINI AND SHIITAKE MUSHROOM RISOTTO (EASY)

Steps:

• Rehydrate the mushrooms.
• Heat pan, add olive oil. Sauté red unions and mushrooms in oil.
• Add washed rice and garlic and garlic paste.
• Add wine, chicken stock, shiitake mushroom water and salt.
• Cook S-L-O-W-L-Y until rice is cooked (12-14 minutes); stirring frequently.
• Add cream and cheese, season and ENJOY!
• NOTE: If the sauce is too thick, can always add more chicken stock or wine.

MUSHROOM RISOTTO WITH DRIED PORCINI AND SHIITAKE MUSHROOMS

Steps:

• Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
• Prepare shiitake mushrooms: Heat 1 T. of the butter in a saute pan. Saute sliced mushroom tops about 5 minutes until soft.
• Set mushrooms aside.
• Meanwhile, heat beef broth in a saucepan just to simmering point. Add to this the retained mushroom liquid so that you have about 4 cups simmering broth.
• In a separate pan, heat olive oil and the remaining 2 T. butter. Saute onions for about 8 minutes until tender and translucent (but not brown).
• Add rice to onion mixture; stir and cook about 4 minutes until rice is well coated and has turned opaque white.
• Add wine to onion/rice mixture; stir and allow to evaporate.
• Add chopped porcini mushrooms (don't add shiitake yet), along with 1 cup simmering broth. Stir and cook until this liquid has evaporated. Then add another 1 cup broth; stir and simmer. Repeat until rice is tender, which will take about 18-20 minutes. You may have some liquid remaining.
• When the risotto is done cooking, add shiitake mushrooms, parmesan cheese, salt and pepper. Top with chopped parsley. Serve.

PORCINI RISOTTO

Steps:

• Wipe the fresh mushrooms clean with a damp paper towel. Break into bitesized pieces and reserve. Soak dried porcini in enough boiling water to cover for about 1/2 hour, or until pliable. Drain them, reserving the soaking liquid, and rinse mushrooms under running water. Chop into bitesized pieces and add to fresh mushrooms. Strain soaking liquid, add to stock and set aside.
• Heat oil and butter in a large saucepan over medium low heat. Cook onions with salt and pepper until soft and translucent, 7 to 10 minutes. Stir in garlic and cook until aroma is released, about 1 minute. Add mushrooms and saute until golden. Add brandy, turn heat to high, and scrape bottom of pan with a wooden spoon to release brown bits.
• Light alcohol with a match. When flame subsides, add rice and saute until slightly colored, about 1 minute. Add bay leaves and 1/2 cup stock. Bring to a boil, reduce heat to medium, and cook until near dry.
• Once the liquid is evaporated, briefly saute rice. Then, add stock 1/2 cup at a time, constantly stirring with a wooden spoon until absorbed. Repeat procedure, stirring constantly and briefly sauteing between additions, until all stock has been absorbed. You must constantly stir while cooking rice. When done, the rice should be glazed outside and soft throughout. It takes approximately 20 minutes to add all the stock. Stir in Parmesan cheese. Serve immediately.

SHIITAKE & THYME MUSHROOM RISOTTO

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.